Ingredients
- 500 grams of pasta (we usually use dried tagliatelle out of a box). If you want to splurge, use the equivalent amount of fresh pasta. Other types of pasta, such as spaghetti, will also work.
- 1 to 2 white or yellow onions (depending on size – 2 small ones or 1 big one)
- 2 to 3 cloves of garlic (depending on size)
- A splash of olive oil
- About 500 grams of white champignon mushrooms (other types of mushrooms will also work)
- About 400 to 500 grams of chicken (thigh filet and breast filet work equally well). OR 300 to 400 grams of shrimp, scampi or other seafood, such as salmon.
- About 400/500 grams of nice peas (preferably the smaller ones called ‘petit pois’ – ‘selskapserter’ in Norwegian). Alternatively, this recipe will also work with other vegetables such as pieces of cauliflower, broccoli and carrot, or a mix of these. Frozen is fine.
- About 2 deciliter of cream. Heavy cream, light cream and half and half all work well, as would crème fraiche (maybe with a splash of milk). Or use vegan ‘cream’.
- Some soy sauce, salt and pepper for seasoning
- Lots of fresh parsley (about half a small pot of fresh parsley)
Instructions
- Start by filling a big pan with water and a generous amount of salt (for the pasta) and bring it to a boil. When it is boiling, turn the heat off.
Note: The ‘golden rule’ for cooking pasta: For every 100 grams of pasta, use 1 liter of water and 10 grams of salt. So for this recipe you would need to cook the pasta in at least 5 liters of water, with about 50 grams/3 tablespoons of salt. - In the meantime, chop the onion(s) in small pieces.
Take a big pan/pot (like a dutch oven, large saute pan or such).
Note: in the end, all ingredients will be mixed in this pan. So it has to be big enough for that.
Heat a splash of olive oil on medium heat. When it’s warm, add the onions.
Keep the heat on low to medium. Season generously with salt, and a bit of pepper.Let the onions fry gently for about 15 to 20 minutes, till they are translucent and slightly sticky/starting to caramelize.
Note: the onions should not get brown, maybe just a bit golden. This always takes a lot longer than you think – but it’s worth it. (Nobody wants pasta with bits of sharp, raw onion through it.) - When the onions are almost done, peel the garlic cloves. Squeeze them through a garlic press and add to the onions. (If you don’t have a garlic press, chop the garlic into very fine pieces instead.)
Let the garlic fry gently with the onions – it should not get brown. - While the onions and garlic are gently frying, clean the champignons and slice, half or quarter (depending on their size).
In another large saute pan or frying pan, heat a few tablespoons of water to a boil. When the champignons are cleaned, add them to the boiling water.
Note: Mushrooms release a lot of moisture when heated: the water is just to keep them from sticking to the pan. Keep the heat fairly high, and keep heating the mushrooms till they release their moisture. Keep the heat on high to very high, and keep turning the mushrooms every now and then, until almost all of the moisture is evaporated. At that point, add a little splash of olive oil and fry the mushrooms gently on medium heat for a few minutes more. Season generously with salt and pepper, and maybe a sprinkle of dried thyme. - When using chicken: cut the chicken into smaller pieces while the mushrooms and onions are frying.
When the onions are done (soft, translucent and sweet-tasting), add the chicken pieces to the onion pan. Add another splash of olive oil if necessary.
Gently fry the chicken pieces on medium heat till they are done. Season generously with salt and pepper. - If you are using scampi, shrimp or such instead of chicken: pat them dry and cut in half if they are very large. If they are uncooked, put them in with the onions and fry VERY softly for a few minutes. They should be just done. Overcooking scampi or shrimp will turn this expensive ingredient into tasteless rubber bullets.
If the scampi are already cooked, they can be added to the pasta at the last minute. - Bring the pasta water to the boil again and add the pasta when it is boiling. Stir a few times so it doesn’t stick to itself (especially just when you put it in).
- Put the frozen peas (or whatever vegetable you are using) in a bowl in the microwave and microwave til almost done. Drain and season with a bit of salt and/or herbal salt.
- Test if the pasta is done. Take out about a mug full of pasta water and put aside. When the pasta is done, drain it, put it back in the pan and put on a lid to keep it warm.
- When the mushrooms and the chicken pieces or seafood are done, it’s time to put the pasta together.
Pour the cream into the pan with the onions and chicken/seafood. Let it heat gently.
Add the fried mushrooms to the onion pan.
Add the peas to the onion pan.
Let everything heat gently through.
Add the drained pasta and carefully mix everything together.
Add a splash of the reserved pasta water to ‘loosen’ the sauce, if necessary, or add a bit more cream.
Season to taste with salt, pepper and a splash of soy sauce.
Cut the parsley into pieces over the pan with a pair of scissors, mix everything, and serve.
Notes
I usually use three pans while making this (one for the mushrooms, one for the onions, and one for the pasta).
If you are worried about the washing up, it’s also possible to use only two pans when making it 😉. However, since I like the onions to be well-done, I usually use three pans to speed up things.
It’s always liked so well that nobody complains about the extra washing-up.
If you want to use only two pans: start by cleaning and frying the champignons/mushrooms.
When they are done, put them in a bowl. Put a splash of olive oil in the pan and proceed with frying the onions, garlic etc. as described above. When putting the pasta together, add the mushrooms from the bowl, together with the peas and let everything heat through.
This dish can easily be made vegetarian and even vegan. Leave out the chicken/scampi/salmon, and use a vegan type of cooking cream.
Any leftovers are best heated in the microwave, maybe with a bit of extra water.
The recipe is enough for 4 to 5 persons, depending on how hungry they are! Any leftovers are best heated in the microwave, maybe with a bit of extra water.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Pasta
- Cuisine: Italian
