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366: My Most Famous Pasta

Chanie Nayman

By far the most popular recipe I ever created, since I became food editor I knew the time would come when I would eventually share this recipe

Wednesday, February 01, 2017

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Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

Since I became food editor I knew the time would come when I would eventually share this recipe, as it is by far the most popular recipe I ever created. Come to think of it, I think it’s actually the first recipe I ever created! No more introduction necessary. Try it, it’s delicious!

INGREDIENTS

YIELDS 12 MUFFINS

  • 1 12-oz (340 g) box fettuccine

    1 onion, sliced into half-circles

    1 Tbsp butter or olive oil

    1 box mushrooms, thinly sliced

    2 cups cherry tomatoes, sliced

    1 tsp salt

    ¼ tsp pepper

    ½ tsp chicken soup mix

    ¼ cup dry white wine

    1 8-oz (225 g) box heavy cream

    Parmesan cheese (optional), for garnish


 


PREPARATION

Sauté onion in butter or oil until nicely golden. Add mushrooms and tomatoes and sauté until they become limp, another few minutes. Add spices, wine, and heavy cream and allow to simmer for 5–10 minutes. Meanwhile, cook the pasta according to package directions. Toss the pasta with the sauce and serve.

 

Note This dish is best hot, but works very nicely served room temperature, too.

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