The ultimate pasta to make in the fall

Take fresh mushrooms, sage, and parmesan and you get the tastiest comfort pasta for this out-of-your-pack weather. As we speak, Heel Holland Vast is on (sounds like a laugh as a new series) and you want pasta, cheese, and warmth when you get home. Can be arranged, because our favorites from FavorFlav.com reveal the absolute best recipe for a lovely autumn pasta. Enjoy.

In the book We Eat at Home, Samuel Levie shows you what he makes for his family. Pasta with sage is definitely our favorite. Add mushrooms and creamy egg and we are sold.

Preparation
Soak the porcini mushrooms in about twenty centiliters of warm water. Chop the fresh mushrooms into large pieces. Finely chop the onion and garlic, sauté them in olive oil, and then add the mushrooms. Remove the porcini mushrooms from the water and sauté them as well. Save the liquid.

Finely chop the sage, crumble the chili pepper, and add this along with the lemon juice and lemon zest to the pan. Season the mixture with salt and let it cook for about eight minutes until it is soft. Then add the liquid from the porcini mushrooms to the pan.

Meanwhile, cook the penne in salted water until al dente. Mix the egg yolks with about 75 grams of grated Parmesan cheese and a good amount of black pepper. Once the penne is cooked, add a generous splash of the cooking water to the mushrooms. Bring the sauce to a boil and drain the penne. Add the penne to the hot pan, remove it from the heat, and stir the egg mixture through the hot pasta. Taste and add extra salt and pepper if needed. Serve immediately in deep plates, with the rest of the parmesan.

We Eat at Home – Samuel Levie, € 29.99 Nijgh & van Ditmar

Text: FavorFlav