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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. | 2. Heat the olive oil in a large skillet over medium heat. | 3. Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes. | 4. Add as many of the mushrooms as will fit comfortably into the skillet. | 5. Season lightly with salt and pepper and toss in the sage. | 6. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. | 7. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown.). | 8. Stir the spaghetti into the boiling wate; return to a boil, stirring frequently. | 9. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. | 10. Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer. | 11. Cook until the liquid is reduced by about half, about 5 minutes. | 12. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. | 13. If not, drain the pasta, return it to the pot, and pour in the sauce. | 14. Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. | 15. Check the seasoning, adding salt and peppers if necessary. | 16. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	8		chopped	-	-	-	-
mushroom	1 1/2	cups	assorted sliced	-	-	-	-
black pepper			ground	-	-	-	-
sage leaf	8		chopped	-	-	-	-
red pepper flake	1	pinch	crushed	-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616
water	1	cup		0.0	0.0	0.0	0.0
flat leaf italian parsley	1/4	cup	chopped	-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.