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+ servings

Chanterelle Bucatini

Adapted from Dominica Marchetti
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 8 servings
Calories 364 kcal
Author Greg Henry


  • ½ cup extra virgin olive oil
  • 2 cloves garlic peeled & minced
  • 16 ounce fresh chanterelle mushrooms trimmed and sliced lengthwise
  • 1 teaspoon minced fresh rosemary leaves
  • 1 cup tomato purée see note
  • 1 teaspoon sea salt plus more for pasta water
  • 1 pinch freshly cracked black pepper
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 pound dried durum wheat semolina bucatini
  • ¼ cup freshly grated pecorino Romano cheese plus more for or serving


  1. Place the extra-virgin olive oil and garlic in a large sauté pan set over medium-low heat. Cook, stirring occasionally until fragrant but not browned; about 3 minutes. Stir in mushrooms and rosemary. Raise the heat to medium-high and cook the mushrooms without turning until they are browned on the underside; about 2 minutes. Toss the mushroom to turn and continue to cook, tossing or stirring occasionally until golden brown; about 12 minutes more.
  2. Stir in tomato puree and reduce heat once again to medium-low. Add 1 teaspoon salt and a pinch of pepper; stir in parsley. Turn off heat and cover the pan to keep the sauce warm.
  3. Meanwhile, bring a large pot of salted water to a rolling boil. Add dried pasta, stirring to separate the noodles. Cook according to the manufacturer’s instructions until al dente; about 7 minutes. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. Do not rinse.
  4. Transfer pasta to the pan with the sauce. Stir in as much of the cooking water as necessary to just loosen the sauce and get the pasta coated. Transfer to a warmed shallow serving bowl or platter; sprinkle with ¼ cup cheese. Serve immediately with additional cheese on the side.

Recipe Notes

Homemade tomato purée is easy to make. For 1 cup, briefly dip 6 big tomatoes in boiling water; peel, halve, seed and roughly chop. Whirl in a blender until smooth. [Here's an alternate method.]