Pasta + Shrooms = Good

I love pasta as a meal, and make it almost once a week. It's simple and has the ability to fill up Our Hero, which is no easy feat. I've seen him put away three quarters of a pound of pasta in one sitting. Pasta's great for improvisation and to use up whatever's laying around in the veggie bin or cupboard. And the nice thing is, for all it's quick-and-easiness, it makes lovely grown-up dinners.

This particular dish is very nice: a creamy, earthy sauce with nutty whole-wheat pasta and bright fresh parsley. The vermouth adds complexity and makes this feel like a special dish.

Gobbetti with Wild Mushrooms

1 lb. chunky whole-wheat pasta (gobbietti works well)
2 T. butter
12 oz. wild mushrooms (a blend or all one kind)
1 medium onion, chopped
1/3 cup finely chopped shallots
1 T. minced garlic
Salt and black pepper to taste
1/3 cup dry vermouth
1/3 cup Parmigiano-Reggiano cheese (plus more for serving)
1/4 cup fresh parsley, chopped

Cook and drain pasta. Meanwhile, melt butter in a skillet over medium-high heat. Add onion, shallots, and garlic; cook for 3 minutes. Add mushrooms, sprinkle with salt and pepper, and cover pan. Cook 3 minutes. Remove lid and cook until liquid has evaporated, about 10 minutes. Add vermouth and cook until liquid evaporates, about 2 minutes. Remove from heat. Toss together pasta, mushroom mixture, cheese, and parsley. Serve with more cheese, if desired.