Two of the greatest foods in the world are pizza and pasta.  Uniquely able to be so satisfying, yet so different each time, they can be decadent or peasant like.   This pasta, definitely falls into the former.
Pappardelle con funghi e Marscapone
1 pound wide pappardelle pasta
8oz. mushrooms, sliced
8oz. (1/2 container) Marscapone
1 shallot, diced
Milk
In a large sauce pan, saute the shallot in a bit of extra virgin olive oil, season with salt and pepper. Once the shallots are soft, add the mushrooms and cook.  For this rendition, I was forced to use Crimini mushrooms, but would prefer something more exotic; porcini, morel, or even shittake.  Once the mushrooms are softened and the pasta is just short of al dente, add the marscapone to the skillet. Dilute with milk, slowly, until you get the consistency of a sauce. The original recipe called for cream, but I used 2% milk.  The sauce was decadently rich and thick, I can’t imagine how it would have been if I used cream.  I probably used a bit more than 1/4 cup of milk, but go slow and just stir it in.   Drain the pasta right to the skillet, toss to combine, and serve immediately.  Delicious!



Papparedelle con funghi e Marscapone

With this, I opened the 2010 Bedrock Wine Company Zinfandel.   In the glass, the wine is a pretty, dark violet color.  The nose displays restrained berries, and lots of cracked black pepper and powdery white pepper. Really not my thing in a Zinfandel.  In the mouth, the wine is austere, restrained, claret like, and modest. There’s some green eucalyptus, moderate fruit, and an odd floral perfume; unlike the smell of flowers – this is flower scented perfume.  This  wine isn’t “bad” or flawed, it’s just not my cup of zin. Admirers of this style will be happy I’m sure, but for my tastes, it’s a big pass.  About $25.

2010 Bedrock Wine Company Zinfandel
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