Rotini Con Funghi E Pinoli (Rotini With Mushr

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/2 cup olive oil -- plus
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon hot pepper flakes
3 cloves garlic -- minced
8 ounces shiitake mushrooms -- stems trimmed and diced
1/4 cup shallots -- finely chopped
1/2 cup prosciutto -- fine chopped
15 medium sun-dried tomatoes -- thin sliced
30 large black olives -- fine chop
2/3 cup dry white wine
1 1/4 cups chicken broth
1/2 cup Italian parsley -- fine chop
1 pound rotini -- penne, capellini
1/2 cup pine nuts -- toasted lightly
1/2 cup parmesan cheese -- grated
 

Preparation:

In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them. Cover and chill for at least 6 hours or overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto until softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.