Chef It Easy

15 fast, cozy, and made-for-fall recipes from our favorite chefs

- PAIGE GRANDJEAN

PUNCH UP PASTA NIGHT

COLBY GARRELTS, RYE, KANSAS CITY, MISSOURI

2005 F&W BEST NEW CHEF

“AT MY RESTAURANT, we make our own pork sausage for this pasta, but for weeknights, your favorite store-bought mild or spicy Italian works just as well. While this version features seasonal mushrooms like shiitake and oyster, you can swap in morels in spring or chanterelles in late summer and fall. Make sure to blend and strain the sauce for the most velvety finish.”

Bucatini with Shiitake Cream Sauce

TOTAL 45 MIN; SERVES 6

A double dose of mushrooms—blended into the creamy sauce and sautéed with the sausage—intensifies the umami in this comforting dish. While we like the way the sauce clings to bucatini, feel free to use any long, thin pasta you have on hand, like spaghetti or linguine. Serve this dish with an arugula salad to balance the rich pasta.

SHIITAKE CREAM SAUCE

1 Tbsp. olive oil

¼ lb. fresh oyster mushrooms, roughly chopped (about ¾ cup)

¼ lb. fresh shiitake mushrooms, roughly chopped (about ¾ cup)

¼ cup chopped fresh garlic (about 16 cloves)

1 shallot, roughly chopped (about ¼ cup)

¼ tsp. crushed red pepper

¼ cup (2 oz.) dry white wine

2 cups heavy cream

PASTA

12 oz. bucatini

3 Tbsp. olive oil

1 lb. mild or spicy Italian sausage, casings removed

¼ lb. fresh oyster mushrooms, sliced (about 2 cups)

¼ lb. fresh shiitake mushrooms, stemmed and sliced (about 2 cups)

1 shallot, finely chopped (about ¼ cup)