INGREDIENTS

8-oz. dry linguini pasta

Sauce
1 Tbsp. Chili Pepper Oil
3 Tbsp. olive oil
¼ cup shallots, minced
1 lb. wild mushrooms, including Portobello or porcini, sliced
1 tsp. dried oregano
½ tsp. dried thyme leaves
¼ cup dry vermouth
Salt and pepper to taste

Garnish
2 Tbsp. fresh parsley, minced
8 oz. Pecorino-Romano cheese, freshly grated (to pass when serving)

INSTRUCTIONS 

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.