The flavors of this dish will make you feel like you are at a bistro in Italy. Try your hand at preparing this authentic-tasting recipe in your own kitchen. The fusilloni pasta noodles are named for their shape—with ‘fuso’ meaning spindle. These spiraled noodles are the perfect sauce collecting vessel, capturing incredible flavor in every bite! And the Balsamic, well, we KNOW balsamic, so trust us on this one.
1 pound uncooked fusilloni pasta
1 stick butter, divided
1 pound baby Bella mushrooms, sliced
6 cloves garlic, minced
1 cup white wine
1 cup chicken broth
3 tablespoons De Nigris Balsamic Vinegar
2 sprigs fresh rosemary
1 teaspoon crushed red pepper flakes
1/2 cup fresh grated Parmesan cheese plus more for garnish
fresh parsley, chopped for garnish
Cook pasta according to package directions. Reserve 1 cup pasta water, then drain. While pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium high heat. Add the mushrooms and cook for 3 to 4 minutes, stirring until softened and lightly browned. Add garlic and cook for 1 additional minute. Add the remaining butter, wine, chicken broth, balsamic vinegar, rosemary, and red pepper flakes. Stir and let come to a simmer for 8 minutes. Remove rosemary sprigs. Combine cooked pasta and mushroom sauce. Add Parmesan cheese and toss until well incorporated. Add salt and pepper to taste. If more sauce is needed, pour in some of the reserved pasta water. Garnish with freshly grated Parmesan cheese and fresh parsley.