Simple Pasta Pleasures

Trattoria Da Luigi’s Steve Siekierzynski takes on an Italian classic



Published:

When proprietor Luigi Cutraro of Trattoria Da Luigi sent his executive chef, Steve Siekierzynski, to his hometown in Sicily, San Vito lo Capo, to study the local cuisine, the chef returned saying the most important thing he learned there was “keep it simple.” And this recipe illustrates that nicely. The classic pasta dish is on the list of primi piatti (first course) at the rustic Royal Oak restaurant. “Its uniqueness stems from the fact that pappardelle is generally a pasta used with a meat ragu or Bolognese sauce. Using mushrooms as the ‘meat’ in this dish keeps it on the lighter side even with the use of heavy whipping cream,” Siekierzynski says. “The use of mushrooms as meat also allows the dish to be a viable vegetarian option, too. While we use cremini mushrooms at the restaurant, any kind of mushroom will do the job.” —Molly Abraham

 

Pappardelle with Marsala and Mushrooms (serves 2)

Ingredients

⅛ cup oil
1 ½ cups cremini mushrooms, sliced
½ cup Marsala wine 
½ cup heavy whipping cream 
10 ounces pappardelle pasta 
Kosher salt to taste
1 teaspoon butter
2 tablespoons Parmesan cheese, ground

 

Directions

Allow sauté pan to get hot. Pour oil into pan and allow oil to get hot. Add mushrooms and cook until golden brown. Deglaze pan with Marsala wine and add the heavy cream. Bring to a boil. In a separate pot of boiling salted water, drop in the pasta. It should take about 4-5 minutes to cook. Back to the pan: While the cream/Marsala mixture is boiling, add the salt, butter, and Parmesan. Stir well and turn down to a simmer. When the pasta is done, drain the water and add the pasta to the sauce. Toss together and place it into a bowl.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Inside the Resurrected Takoi

The restaurant has survived arson and controversy to claim a top spot in Detroit's culinary scene

This Bank-turned-restaurant is Another Reason to Love Clarkston's Dining Scene

The Fed Community is serving up good food in a kid-friendly atmosphere

River Bistro is One of Detroit's Hottest New Restaurants – and It's Not in Downtown

The Northwest Detroit restaurant is just the beginning for the hometown chef

Red Dunn Kitchen Boasts an Imaginative Menu with Plenty of Originality

Expect the exceptional at the Trumbull & Porter hotel’s restaurant

Review: Inside Detroit Vegan Soul’s New Westside Location

It's one of several restaurant openings in Grandmont Rosedale this year
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Fisher Building Is a One-Stop Shop for the Alternative Bride
    Plus, bridal looks with vintage flare
  2. 2018 Restaurant of the Year: Parc
    Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere...
  3. What’s the Source of the Steam Pouring Out of Detroit’s Sidewalks?
    Environmental groups want to clear the air about the fuel behind a little-known power system
  4. An Hour With ... Angela Aufdemberge
    President and CEO, Vista Maria
  5. Local Winter Activities Worth Bracing the Cold
    Metro Detroit’s parks are prime for winter adventures
  6. Love at First Sip
    Michiganders dish about their love affairs with local wine
  7. Cocktail Recipe: Man on the Moon
  8. Meet the Makers: The Empowerment Plan
    How the non-profit’s coat, sleeping bag project continues to expand
  9. Netflix Set to Bring Local Author’s Horror Novel to Life
    Sandra Bullock stars in the film adaptation of Ferndale author/musician Josh Malerman’s...
  10. Making the Case for a Less Sedentary Lifestyle
    Martial arts instructor trains people to defend themselves and take a stand against dangerous...