Ingredients

• 1/2 cup + 2 tbsp olive oil
• 3 tbsp red wine vinegar
• 1/4 tsp hot pepper flakes
• 3 cloves garlic (minced)
• 8 oz shiitake mushrooms (stemmed, trimmed and diced)
• 1/4 cup shallots (finely chopped)
• 1/2 cup prosciutto (finely chopped)
• 15 sun-dried tomatoes (thinly sliced)
• 30 Italian-style olives (finely chopped)
• 2/3 cup dry white wine
• 1 1/4 cups chicken broth
• 1/2 cup Italian parsley (finely chopped)
• 1 lb rotini (or penne, capellini, spaghettini)
• 1/2 cup pine nuts (lightly toasted)
• parmesan cheese (grated, to taste)

Instructions

1. Whisk together 1/2 cup of the olive oil, the vinegar, red pepper flakes, half the garlic and black pepper; add the shiitake mushrooms, toss to coat, cover and chill at least 6 hours.
2. Heat the remaining 2 tbsp oil in a large skillet over low heat and cook the remaining garlic, the shallots and prosciutto until softened.
3. Add the marinated mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
4. Add the white wine and chicken broth and boil for 3 minutes.
5. Stir in the parsley and simmer, covered, for 10 minutes.
6. Meanwhile, cook the rotini until al dente; drain.
7. Toss the pasta with the mushroom sauce, pine nuts and parmesan, and serve.

Cooking Tips

• Marinate the mushrooms ahead — at least 6 hours
• Toast the pine nuts to bring out their flavour
• Use a sturdy shape like rotini to catch the sauce
• Don't skip reducing the wine and broth for depth
• Add parmesan off the heat to finish