Campanelle Pasta with Mushrooms in Roquefort Sauce
Pasta and Pizza | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Campanelle pasta with mushrooms in Roquefort sauce
Ingredients
- Onion - 2 pieces
- Garlic - 3 cloves
- Dry White Wine - 3 fl oz
- Cream 22% - 3.5 oz
- Thyme - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Roquefort cheese - 3.5 oz
- Semi-Smoked Sausage - 2 pieces
- Grated Pecorino Pepato Cheese - 1.8 oz
- Pickled Chanterelles - 7.1 oz
- Paccheri Pasta - 10.6 oz
Step by Step guide
Step 1
Cook the pasta al dente (10 minutes), leaving a bit of water — you may need to dilute the sauce.
Step 2
Finely chop the onion, grate the garlic, and cut the bacon; sauté in heated olive oil, stirring, until translucent — do not brown; add the mushrooms and sauté for another minute.
Step 3
Pour in the wine, bring to a boil, and add the cream.
Step 4
Add a piece of Roquefort cheese to the boiling cream and, whisking, dissolve the cheese in the creamy sauce.
Step 5
Add thyme, salt, pepper, and maybe a little sugar.
Step 6
Add the pasta to the sauce and gently mix everything with two spoons, plate it, sprinkle with Parmesan and black pepper.
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