Mushrooms with Marsala and pistachios is a fantastic combination of flavors, which is why this pasta is currently one of my faves. Try using royal trumpet mushrooms, morels, cremini, shiitakes or oyster mushrooms. They all have different flavors and textures and experimenting with new varieties is part of the fun!
Technique tip: Cook the pasta for 2 minutes less than directed on the box to avoid overcooking.
Swap option: Any variety of mushroom and any short-shaped pasta.
Bring a large pot of water to a boil over high heat. Season generously with salt.2.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.3.
Add the garlic and mushrooms to the pan. Season with the salt and stir.4.
Cook the mushrooms without stirring again for about 4 minutes, or until the mushrooms on the bottom are golden brown. Stir, then repeat this sequence until the mushrooms are browned and cooked through, about 10 minutes longer.5.
While the mushrooms brown, add the pasta to the salted pasta water.6.
After the mushrooms brown, add the remaining tablespoon of oil and the shallot and cook for 2 minutes, stirring often.7.
Add the wine and, using a wooden spoon, loosen any browned bits from the bottom of the pan. Simmer for 1 minute, or until almost entirely cooked down.8.
Add the chicken broth and butter and simmer for 3 minutes to emulsify and thicken slightly.9.
Transfer the pasta directly from the pot into the sauce. Add 1/3 cup of the pasta cooking water to the pan.10.
Sprinkle the bare pasta with 1 cup of the cheese. Toss well to combine and coat in the sauce. Simmer over medium heat for 2 minutes, tossing often, to finish the pasta, adding more cooking water as needed to make a light sauce.11.
Stir in the arugula and heat until just wilted; add the remaining cheese.12.
Sprinkle with the pistachios and serve.