Rigatoni with Mushrooms, Anchovy, and Ricotta

1. Boil Water

Fill a large pot with water and add approximately 2 teaspoons of salt per quart of water. Bring to a rolling boil, then reduce heat to low and cover to keep hot until ready to cook the pasta.

2. Cook Mushrooms

Heat a large saute pan over medium heat and add the olive oil. Once the oil is hot but not smoking, add the mushrooms with a pinch of salt and cook until browned and tender, about 3-5 minutes.

3. Sweat Aromatics

Once the mushrooms are cooked, add the sliced garlic, anchovy and chili flakes. You may need another splash of olive oil here. Cook just until the garlic releases its fragrance and begins to turn a pale golden color, being careful not to let it brown and become bitter.

4. Deglaze

Pour in the white wine, scraping the bottom of the pan to release any fond, and let it reduce by about 80%, which concentrates the flavors and cooks off the alcohol.

5. Cook Pasta

While the mushrooms are cooking, bring the pot of water back to a rolling boil, add the rigatoni, and cook according to package instructions until just shy of al dente, about 95% done. Before draining, save a cup of the pasta water for the sauce. Drain the pasta and set aside momentarily.

6. Sauce Pasta

Add the chicken stock to the pan with the mushrooms and bring to a simmer. Introduce the nearly cooked rigatoni to the pan along with a quarter cup of the reserved pasta water. Simmer together, allowing the pasta to finish cooking and the sauce to reduce and emulsify, clinging to the pasta beautifully.

7. Finishing Flavors

Remove the pan from the heat and gently fold in the ricotta cheese, letting its creaminess meld seamlessly with the sauce. Stir in the torn basil leaves for a fresh, aromatic finish.