Homemade Cavatelli with Wild Mushroom Sugo

Bruce Kalman (Top Chef) shares his recipe for a delicious pasta dish made with various types of mushrooms. These homemade cavatelli are made with a cavatelli board, and are the perfect vehicle for this earthy and rich mushroom sauce. Learn to make this Northern Italian-inspired dish at home!

Homemade Cavatelli with Wild Mushroom Sugo
Serves 4 to 6


For the cavatelli dough:
2 3/4 cups all-purpose flour, plus more for the work surface
Freshly ground black pepper
Pinch sea salt
1 large egg
3/4 cup ricotta cheese

For the mushroom sugo:
1 cup (90/10) blend extra-virgin olive and canola oil
1/2 pound cremini mushrooms, cut into 1/4-inch slices
1/2 pound oyster mushrooms, cut into 1/4-inch slices
1/2 pound shiitake mushrooms, stems removed, sliced into 1/2-inch strips
Sea salt
Freshly ground black pepper
1/8 pound yellow onion, peeled and cut into 1/2-inch dice
1 clove garlic, peeled and smashed
1/2 tablespoon thinly-sliced fresh sage leaves
1/2 teaspoon roughly-chopped fresh rosemary leaves
Pinch red chili flakes
1/2 large Roma tomato, cut into 1/2-inch dice
1/2 quart mushroom stock, plus more as needed
Splash sherry vinegar
1/2 tablespoon unsalted butter


1. Make the cavatelli: In a stand mixer fitted with a dough hook, mix flour, pepper, and salt on medium speed. Add cheese and blend well. Mix in egg and blend until dough forms. Place on a clean work surface, and knead until dough is smooth. Cover with a damp towel and let rest 1 hour.

2. On a well-floured surface, flatten dough. Slice dough into thin strips with a pastry roller. Using a butter knife, roll across cavatelli board.

3. In a large pot fitted with a strainer over medium-high heat, fill with salted water and bring to a boil. Add pasta and cook until tender, about 30 seconds to 1 minutes. Strain, reserving 1 cup pasta water.

4. Make the mushroom sauce: In a large skillet over medium heat, heat oil. Add cremini, oyster, and shitake mushrooms. Season with salt and pepper. Cook until mushrooms are caramelized and slightly wilted, about 2 minutes.

5. Make a well in the center of the pan, and add onions, garlic, sage, rosemary, and chili flakes. Cook until onions and garlic are translucent in the center. Mix well with mushrooms. Stir in tomatoes and add mushroom stock. Bring to a simmer; and cook until the flavors come together; about 20 minutes. Add vinegar and stir in butter.

6. Add cavatelli and stir until well coated in sauce. If necessary, add reserved pasta water, 1 tablespoon at a time, to thin the sauce.


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