- 1 pound penne pasta
- 1 tablespoon extra virgin olive oil (more, if necessary)
- 1 large yellow onion, minced
- 1/2 pound Chanterelle mushrooms, sliced
- 3 large tomatoes, skinned (blanch in boiling water for about 15 seconds, drain, shock tomatoes in cold water and peel)
- 1 head garlic, roasted (available at our olive bar or see below)
- 2 to 3 tablespoons coarsely chopped blackened medium to hot chile peppers (use a variety of peppers; see below for blackening technique)
- Salt and pepper to taste
- Balsamic vinegar to taste
Heat oven to 325°F. Roast garlic (break apart and peel, slice off hard bits, coat lightly with olive oil and cook in covered baking dish for 35 to 40 minutes).
Slice open and remove seeds from chile peppers. Turn on your exhaust fan! In a very hot cast-iron skillet, toss with a small amount of olive oil until blackened. Coarsely chop and set aside.
Cook pasta al denté. (Run pasta under cold water until completely cool. Lightly coat with olive oil and set aside in bowl.)
In large, cast-iron skillet, sauté onion until caramelized. Add mushrooms and cook until soft. Add tomatoes and garlic. Stirring moderately, cook on low to medium heat until tomatoes and garlic break down. Add chile peppers, salt, pepper and pasta.
Toss until pasta is completely coated with sauce. Continue to cook for 2 to 3 minutes. Splash with vinegar and serve immediately. Toss with additional olive oil, if desired.