Ingredients:
1 lb spaghetti noodles
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon red pepper flakes
2 -3 garlic cloves, diced
1/2 medium onions, chopped
1 1/2 teaspoons chopped basil ( I use freeze-dried)
1/2 teaspoon italian seasoning
1/2 cup milk
1/2 cup dry white wine
6 -9 dried shiitake mushrooms
1 cup parmigiano-reggiano cheese
Directions:
Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
Cook pasta according to package directions and set aside.
In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
Add wine. Cook another 2-3 minutes to allow flavors to blend.
Add milk and let simmer until liquid is almost evaporated.
Mix pasta into “sauce” and add a bit more milk or butter if needed to evenly coat.
Sprinkle with Parmigiano-Reggiano and serve.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.