As the weather gets colder, it is nice to have a rustic, woody pasta recipe in your pocket that you can easily whip up.  This dish is a great side or is hearty enough to work well as a stand alone meal.  Serve with sautéed broccolini and pair with an earthy, bold Italian red wine.

INGREDIENTS

• ¼ cup extra virgin olive oil (EVOO)
• 1 large onion, finely chopped
• 12 ounces mixed mushrooms, such as cremini or shiitake (stems removed), thinly sliced
• 3 cloves garlic, chopped
• ¼ cup balsamic vinegar
• 1 pound spaghetti
• ½ cup freshly grated Parmigiana Reggiani cheese, plus more for garnish
• ½ cup thinly sliced basil, plus some leaves for garnish
• kosher salt and fresh ground pepper
• truffle oil or shaved truffle, optional for making dish super earthy and rich

PREPARATION

1. Bring a large pot of water to boil for pasta, add salt (should taste like the ocean).
2. Heat EVOO in large pan over medium heat.
3. Add onion and cook stirring occasionally until softened, about 3 minutes.
4. Add sliced mushrooms and garlic.  Season with salt and pepper, and cook until tender, about 5 minutes. Saute until browned and tender, about 5 minutes.
5. Stir in balsamic vinegar.
6. Add pasta to pot with boiling water and cook to al center.  Remember the fresher the pasta, the quicker it cooks.
7. Drain, reserving 1 cup of pasta water.
8. Return pasta and water to pot, add mushroom vinaigrette, the ½ cup grated cheese, and the sliced basil.  Toss over medium-low heat until pasta is coated evenly.
9. Season with salt and pepper.
10. Transfer to shallow bowls and garnish with additional cheese, basil and truffles (optional).
11. Serve and enjoy.