INGREDIENTS
1 lb Italian rigatoni
12 oz baby Portabello mushrooms, quartered
3 cloves garlic, thinly sliced
1 C chopped fresh parsley
1 T olive oil
1 T butter
.25 t crushed red pepper flakes
.5 t lemon zest
coarse ground salt + black pepper
METHOD
Bring 4 quarts salted water to boil in a stock pot; when the water is just starting to boil, start warming up a skillet over medium heat.
Add pasta to the water and start a timer for 8 to 10 minutes for al dente pasta. Add butter and olive oil to warmed pan and swirl to coat bottom of pan. Add mushrooms to pan with a cut-side down, leaving space between each piece to breathe and steam while they cook, about 4 minutes. Turn mushrooms to brown the other cut sides, and add the garlic; sauté about 3 minutes.
Reserve 1 cup pasta water, then drain pasta. Toss pasta into pan with the mushrooms and garlic and cook for 1 to 2 minutes.
Remove pan from heat and sprinkle over all the parmesan cheese, parsley, lemon zest, and red pepper, then toss together everything and season to taste. Just before serving, drizzle 1 T olive oil over all.