This aromatic sauce sumps up to the Italian approach to cooking with few basic ingredients, but of the best possible quality.
- 350g Nnova Rice Spaghetti
- 3 tbs olive oil
- 350g wild mushrooms, sliced
- 2 garlic cloves, chopped finely
- 400ml double cream
- 250g gorgonzola cheese, crumbled
- 2 tbs chopped fresh flat-leaved parsley, to garnish
- Salt and pepper
- Bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-9 minutes, until tender, but still firm to the bite.
- Meanwhile, heat the olive oil in a heavy-based saucepan. Add the mushrooms and cook over a low heat, stirring frequently, for 5 minutes. Add the garlic and cook for further 2 minutes.
- Add the cream, bring to the boil and cook for 1 minute, until slightly thickened. Stir in the cheese and cook over a low heat until it has melted. Do not allow the sauce to boil, once the cheese has been added.
- Season to taste with salt and pepper and remove the saucepan from the heat.
- Add the pasta to the sauce. Mix well, then serve immediately, garnished with the parsley.
Wild mushrooms have a much earthier flavour than cultivated ones, so they complement the strong taste of the cheese. Porcini are especially delicious, but rather expensive. Field or Caesar mushrooms, if you can find them, would also be good choice. Otherwise, use cultivated mushrooms, but add 25g dried porcini, soaked for 20 minutes in 225ml of hot water.