This simple bucatini pasta dish has plenty of room for variation, so experiment with what you have handy.
This would be wonderful with morels mushrooms as well.
- 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.