- .5lb La Romagna Pappardelle
- 24oz jar Pirro's Rustic Vodka Sauce
- 1lb hen of the woods mushrooms, cleaned and trimmed, or sliced criminis, chanterelles, or lobster mushrooms)
- flat leaf parsley, roughly chopped
- 2 T olive oil
- 2 T butter
Clean and trim hen of the woods mushrooms and cut into uniform lengths. In a large frying pan, heat olive oil and butter together over medium high heat until butter is melted and stops sizzling. Spread mushrooms over oil/butter mixture, evenly distributed so that each touches the surface of the pan. Season with salt and pepper, and saute until golden, gently turning with tongs partway through for even color-approximately 8-10 minutes. Set aside. In a large, high-sided frying pan, heat vodka sauce over medium-high heat. Cook pasta in salted boiling water until al dente. Add drained pasta and mushrooms to sauce, stir gently with tongs and serve, garnet with parsley.