Spaghetti with Mushrooms, Kale, and Fontina
By America's Test KitchenPublished on January 5, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter 1 pound cremini mushrooms, trimmed and quarteredSalt and pepper 6 garlic cloves, minced½ teaspoon red pepper flakes 4 cups chicken or vegetable broth 1 (14.5-ounce) can crushed tomatoes 12 ounces spaghetti, broken in half12 ounces kale, stemmed and chopped6 ounces fontina cheese, shredded (1 ½ cups), plus extra for serving
Before You Begin
Shredded fontina cheese adds both flavor and a creamy texture to the sauce.
Instructions
- Melt butter in Dutch oven over medium heat. Add mushrooms and 1 teaspoon salt and cook, covered, until mushrooms release liquid, about 5 minutes. Uncover and cook until well browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth and tomatoes and their juice, increase heat to medium high, and bring to boil. Stir in spaghetti, reduce heat to medium, and cook, covered, for 6 minutes, stirring occasionally. Place kale on top of pasta and cook, covered, until pasta is al dente and kale is tender, 5 to 7 minutes longer. Stir kale into pasta.
- Off heat, sprinkle fontina over pasta, cover, and let sit until fontina is melted, about 2 minutes. Stir in fontina until fully incorporated. Season with salt and pepper to taste. Serve, passing extra fontina.
Time
30 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and quartered
Salt and pepper
6 garlic cloves, minced
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
1 (14.5-ounce) can crushed tomatoes
12 ounces spaghetti, broken in half
12 ounces kale, stemmed and chopped
6 ounces fontina cheese, shredded (1 ½ cups), plus extra for serving
Ingredients
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and quartered
Salt and pepper
6 garlic cloves, minced
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
1 (14.5-ounce) can crushed tomatoes
12 ounces spaghetti, broken in half
12 ounces kale, stemmed and chopped
6 ounces fontina cheese, shredded (1 ½ cups), plus extra for serving
Ingredients
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and quartered
Salt and pepper
6 garlic cloves, minced
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
1 (14.5-ounce) can crushed tomatoes
12 ounces spaghetti, broken in half
12 ounces kale, stemmed and chopped
6 ounces fontina cheese, shredded (1 ½ cups), plus extra for serving
Why This Recipe Works
We partially cook the pasta and then add kale to the pot to steam while the pasta finishes cooking.
Before You Begin
Shredded fontina cheese adds both flavor and a creamy texture to the sauce.
Instructions
- Melt butter in Dutch oven over medium heat. Add mushrooms and 1 teaspoon salt and cook, covered, until mushrooms release liquid, about 5 minutes. Uncover and cook until well browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth and tomatoes and their juice, increase heat to medium high, and bring to boil. Stir in spaghetti, reduce heat to medium, and cook, covered, for 6 minutes, stirring occasionally. Place kale on top of pasta and cook, covered, until pasta is al dente and kale is tender, 5 to 7 minutes longer. Stir kale into pasta.
- Off heat, sprinkle fontina over pasta, cover, and let sit until fontina is melted, about 2 minutes. Stir in fontina until fully incorporated. Season with salt and pepper to taste. Serve, passing extra fontina.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments