Print This Recipe Total time Yield 4Source Inspired by Michael ChiarelloPublished
This simple bucatini pasta dish has plenty of room for variation, so experiment with what you have handy.


  • 4 cup low-sodium chicken stock
  • 5 tablespoon extra-virgin olive oil (plus more as needed)
  • 7 ounce shiitake mushrooms (brushed clean and roughly chopped)
  • coarse salt and pepper (as needed for seasoning and pasta water)
  • 3 clove garlic (peeled and minced)
  • 1 teaspoon minced fresh rosemary leaves
  • ½ teaspoon anise seeds
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • 4 cup roughly chopped, packed mustard greens (may substitute spinach or chard, cooking times will vary)
  • 2 tablespoon unsalted butter
  • 2 tablespoon chopped parsley leaves
  • 1 pound dried bucatini (or other strand pasta)
  • 1 cup grated Parmesan cheese (divided)


Place the chicken stock in a large saucepan set over medium-high heat. Bring to a boil then lower the heat, letting the stock reduce by half; set aside.

Heat 4 tablespoons (¼ cup) olive oil in a large saute pan set over medium-high heat. Once the oil begins to shimmer add the mushrooms in as close to a single layer as possible. Let them cook without moving them until lightly browned on one side, about 2 minutes. Stir the mushrooms and saute them, stirring occasionally until brown all over, about 5 more minutes. Season with salt and pepper. Add the garlic and a touch more oil if necessary. Cook stirring often until fragrant, about 1 minute. Add the rosemary, anise seeds, red pepper flakes and reduced chicken stock; bring to a boil. Add greens; seasoning them as needed. Lower the heat to a simmer and cook until tender, about 5 more minutes. Stir in the butter and parsley; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, depending on the pasta you choose. Drain the pasta (reserving about ½ cup of the water) then return the pasta to the pot. Add the greens mixture and ½ cup grated Parmesan, folding to incorporate. Adjust consistency with the reserved pasta water as needed. Pour onto a heated serving platter, garnish with remaining ½ cup cheese and a drizzle of extra-virgin olive oil.


This would be wonderful with morels mushrooms as well.

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