Spiked Spaghetti with Portobellos and Kale
Try an old Italian favorite of sautéed portobellos and kale with pasta boiled in wine. Serve with Pecorino Romano cheese.
- 1 750 ml bottle dry red wine
- Salt and pepper
- 1 pound spaghetti or whole wheat spaghetti
- 1/4 cup extra virgin olive oil (EVOO)
- 4 medium portobello mushroom caps, gills scraped and very thinly sliced
- 4 cloves garlic, thinly sliced
- 1 bunch (about 1 pound) cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stems trimmed and leaves very thinly sliced
- Freshly grated nutmeg, to taste
- Shredded or grated Pecorino Romano cheese, for serving
Combine the wine with about 3 quarts salted water and bring to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large skillet, heat the EVOO, four generous turns of the pan, over medium-high heat. Add the portobellos and brown for about 10 minutes. Add the garlic and stir for 1 minute. Add the kale and wilt; season with salt, pepper and nutmeg to taste. Cover the pan and lower the heat to medium-low, stirring occasionally, for 10 minutes. Toss the pasta with the kale and enough pasta cooking water to combine; adjust the seasonings and top the pasta liberally with the Pecorino Romano.