Paccheri with Porcini and Pistachio

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 servings
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3 tablespoons olive oil

1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices

2 cloves garlic, smashed and peeled 

Kosher salt 

1 shallot, chopped 

1/4 cup sweet Marsala wine 

1/2 cup low-sodium chicken broth 

2 tablespoons unsalted butter 

1 pound paccheri pasta 

1 1/2 cups freshly grated Parmesan, plus more for serving, optional

2 cups baby arugula 

1/2 cup roasted salted pistachios 


  1. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
  2. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
  3. Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.