Archive | January, 2013


7 Jan

Happy New Year everybody! I hope everyone had a fantastic holiday season (eating great food of course). My entry today actually utilizes a unique gift given to me by none other than Nerf 1: pasta caberneti! This pasta is made with cabernet sauvignon wine flour that gives the pasta a bold color and unique taste. Image Since I had never had this kind of pasta before, I wanted to make a simple dish that would let noodles be the center of attention. Therefore I didn’t use a heavy sausage or chicken but used sautéed mushrooms. I didn’t follow a recipe, I just kind of used whatever I had in the kitchen so everything was eyeballed and not measured. Below I list all the ingredients that I used and the approximate measurements. Buon divertimento!

  • Half a package of pasta caberneti
  • 1 Tb of olive oil
  • 1 Tb of butter
  • 4 cloves of garlic, minced
  • About ¼ cup of minced shallots
  • 1 tsp. of fresh rosemary
  • 6 medium sized portabella mushrooms (about 2 cups), sliced
  • Salt and pepper to taste


  1. Bring water to a boil. According to the package instructions it was six cups of water with one teaspoon of salt for half the package of pasta.
  2. In a separate sauté pan heat the olive oil and butter over low-medium heat.
  3. Add the minced shallots and garlic and sauté for a couple of minutes.
  4. Next, add the fresh rosemary and sauté until fragrant about 30 seconds to a minute.
  5. Finally, add the mushrooms and sauté until soft. I added a tiny bit of water to help with the softening of the mushrooms. Image
  6. Once the pasta was al dente (about seven minutes) I added the cooked pasta directly to the sauté pan with the mushroom mixture and tossed all together.
  7. When the pasta was plated I sprinkled a small mixture of romano and parmesean cheese on top. 


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