Campanelle with Mushrooms and Roasted Garlic

Roasting the garlic is definitely a recipe step that you’ll want to do ahead, as it’s the longest cook time of the entire process. To roast the garlic, cut the top ¼ of the garlic heads to expose the tops of the cloves. Drizzle with 3 tablespoons of the olive oil and wrap securely in aluminum foil. Bake at 350°F for 60-75 minutes (check the garlic cloves by unraveling the foil pack during the last 20 minutes of cooking. The garlic cloves should be caramelized, light brown, and tender). Allow to cool before using.

To cook the pasta, bring 4 quarts of water to a boil in a 6-quart stock pot. Add ¼ cup of Diamond Crystal brand kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the pasta into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly. For this dish, we are going to slightly undercook our pasta in the boiling water, as it will see an additional minute or two of cooking in its pan sauce. At 2 minutes before the estimated cook time on the box, begin checking for doneness. Once the pasta is slightly undercooked, reserve 1/4 cup of the pasta water.

For the pan sauce, heat a 12-inch diameter, high-sided sauté pan over medium heat. Add ½ cup of olive oil and allow the oil to heat slightly. Add chopped mushrooms and allow to caramelize (don’t be tempted to stir too early here; you really want to get good caramelization before disturbing the mushrooms). Add the picked leaves of thyme and season the mushrooms with a generous pinch of salt and continue to sauté the mushrooms until they have good color on all sides. Add kale leaves, season again with a pinch of salt, and deglaze with white wine. Stir and cook until the wine reduces by half. Add cream and vegetable stock and bring the pan sauce to a simmer. Squeeze the roasted garlic cloves from the roasted heads and stir into the sauce. Add the pasta to the pan sauce along with 1/4 cup of the pasta water. Add butter and cook until the sauce reduces to a consistency that coats the campanelle. Remove the pan from the heat and season with sherry vinegar and salt. Plate and garnish with freshly grated Parmigiano Reggiano.