Ingredients:
1/2 a package of Sapori Antichi Multicolor Farfalline (Bowtie) 8.8oz
1/2 a jar of Frantoi Cutrera Norma Tomato Sauce with Eggplant 10.23oz
4 tbsp salted butter
3 tbsp All-Purpose flour
2 cups whole milk (optional)
1 cup of cheese of your choice (parmesan)
½ pound cremini or button mushrooms, cleaned and sliced
3 medium shallots, thinly sliced
Sprigs of fresh thyme, washed and dried
Olive oil
Salt and pepper
Directions:
Begin by bringing a large pot of water to a boil over high heat.
In a small saucepan over medium-low heat, melt 3 tablespoons of butter. Once melted, whisk in the flour and cook for 1 to 2 minutes, whisking occasionally. (Optional) Gradually add the milk in ½ -cup increments, whisking after each addition. Increase the heat to medium and let the mixture gently simmer, whisking frequently, until it thickens to a creamy sauce consistency.
Once the sauce thickens, add the Frantoi Cutrera Norma Tomato Sauce with Eggplant 10.23oz and bring to a simmer. Stir in the cheese of your choice, salt, and pepper to taste. Remove from heat, cover with a lid, and set aside to keep warm.
When the water reaches a rolling boil, generously salt it and add the pasta, cooking according to package instructions.
While the pasta cooks, melt the remaining tablespoon of butter in a frying pan over medium heat. Sauté the shallots until golden, about 5 minutes. Transfer the shallots to a small bowl.
Wipe the frying pan with a paper towel and return it to the stove over medium-high heat. Add a little olive oil and sauté the mushrooms until lightly browned. Season with a pinch of salt and set aside.
Once the pasta is al dente, reserve a cup of the cooking water and drain the pasta in a colander. Return the pasta to the pot, then add the creamy tomato sauce, shallots, and mushrooms. Stir to combine, adjusting seasoning with salt and pepper as needed.
Serve the dish garnished with fresh thyme and enjoy!
Sardines & Chocolat 