Ingredients

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3 tablespoons olive oil (divided)

2 garlic cloves (smashed and peeled)

1 pound fresh porcini mushrooms or royal trumpets (sliced ¼ inch)

¾ teaspoon kosher salt

1 shallot (chopped)

¼ cup sweet marsala wine

½ cup low sodium chicken broth

2 tablespoons unsalted butter

1 pound paccheri pasta

1 ½ cups freshly grated parmesan cheese

2 cups baby arugula

½ cup roasted salted pistachios

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Instructions

1. This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.

2. Heat a large skillet over medium high heat.

3. Add 2 tablespoons of the oil to the pan and heat another 30 seconds.

4. Add the garlic cloves and mushrooms to the pan.

5. Season with the salt and stir.

6. Cook undisturbed for about 4 minutes or until the bottom layer of mushrooms are golden brown.

7. Stir and repeat this until the mushrooms are evenly browned and cooked through, about 10 minutes.

8. Add the remaining tablespoon of oil and the shallot and cook, stirring often for 2 minutes.

9. Deglaze with the marsala and simmer for 1 minute or until almost reduced.

10. Add the chicken broth and butter and simmer for 3 minutes to emulsify and thicken slightly.

11. Meanwhile, bring a large pot of water to a boil over high heat. 12. Season generously with salt.

12. Cook the pasta for 2 minutes less than package directions, about 10 minutes, or until not quite al dente.

13. Using a spider, spoon the pasta directly from the water into the sauce over medium heat.

14. Add ⅓ cup pasta water to the pan.

15. Sprinkle the bare pasta with 1 cup of parmesan cheese.

16. Toss well to combine and coat in the sauce.

17. Simmer for 2 minutes, tossing often, to finish the pasta.

18. Stir in the arugula and until just wilted and the remaining cheese. Sprinkle with the pistachios. Top with more cheese before serving if desired.