Adam D'Sylva's Farfalle with Boscaiola Sauce

Serves: 4

Ingredients:

50g grated pecorino
1 tbsp ligurian olives
250g farfalle pasta
1kg chopped onion
50g garlic
1/8 bunch thyme
1kg flat mushrooms
300g shimeji mushrooms 
400g brown Mushrooms
100g dried porcini mushrooms
300ml white wine 
1L hot water, to soak porcini
2L thickened cream (or half this amount for a healthier version)
Fresh chopped parsley to garnish
Salt and pepper to taste

Tip: The best way to store herbs is to keep them in a glass jar with water. Leave them on the kitchen bench and add water as needed. See our How to store: Fruit, vegetables and herbs page for more tips on getting the most out of your fresh produce.
 
Method:

Soak dried porcini in a small bowl of hot water; reserve liquid.
Boil salted water on high heat in a pot, add pasta and cook for approx 10 mins or until al dente.
In another pan, saute onion, garlic and a touch of the pasta water until translucent.
Chop remaining mushrooms roughly and add to the onions along with the white wine, thyme, cream and porcini mushrooms and liquid. 
Season with salt and pepper and simmer for approx 10 mins.
Add pasta to pan with Boscaiola sauce.
To serve, season with pecorino and parsley.

This recipe was provided by our Innovation partner 10 Minute Kitchen, a cooking show from Network 10 that celebrates easy, family-friendly meals that anyone can cook at home. Find out more about our Partnership Program.