Amatriciana-Inspired Vegan Bucatini With Chanterelles Mushrooms

1. 1

   Bring a large pot of water to a rolling boil. Add a tablespoon of Kosher salt to the boiling water.

2. 2

   Add bucatini to the water, stirring occasionally. Cook the pasta until al dente, estimated time 12-15 minutes or more. Pick out a piece and taste to judge doneness.

3. 3

   While pasta is cooking, prepare the mushrooms. First, trim off any bad spots on the mushrooms, then cut large pieces into bite-sized slices, leaving small pieces whole.

4. 4

   In a large pan saute the mushrooms in olive oil (or butter), until just barely tender. Add the vegetable stock, and cook on medium heat until the liquid is gone. Add a little more liquid and continue to cook if the mushrooms are still tough.

5. 5

   When the liquid is gone, add about 1/2 cup of white wine, and boil that off. Add salt and pepper to taste, plus any chopped herbs you fancy. Add chopped hot pepper if using.

6. 6

   When pasta is done, reserve a cup of the hot pasta water, and drain the bucatini.

7. 7

   Reheat the mushrooms, add the pasta water, and the pasta. Heat until all is well-coated and the texture of the pasta is tender enough, but not flabby.

8. 8

   Top with cheese or vegan equivalent (optional).

9. 9

   Serve with a Southern Italian red wine -- Aglianico, Primitivo, or similar.

* Per serving · 4 servings · Values may vary.

No additional tips available.