8-oz. dry linguini pasta
Sauce1 Tbsp. Chili Pepper Oil3 Tbsp. olive oil¼ cup shallots, minced1 lb. wild mushrooms, including Portobello or porcini, sliced1 tsp. dried oregano½ tsp. dried thyme leaves¼ cup dry vermouthSalt and pepper to taste
Garnish2 Tbsp. fresh parsley, minced8 oz. Pecorino-Romano cheese, freshly grated (to pass when serving)
1.Cook pasta in boiling salt water until al dente, and drain.
2.To start the sauce, heat Chili Pepper Oil and olive oil in a skillet over medium heat.
3.Sauté shallots until just crisp-tender, about 2 minutes.
4.Add mushrooms and continue sauté until they begin to give up their juice.
5.Add oregano, thyme, vermouth, salt, and pepper, continuing to sauté over medium-high heat until most of the liquid evaporates.
6.Pour sauce over linguini and toss.
7.Garnish with parsley.
8.For additional garnish, pass cheese at the table with the pasta.