We have the founder of Buona Forchetta, Kristin Petrucci, in the kitchen whipping up the most delightful mushroom sauce. Not only is Petrucci passionate about food, but also incorporating gratitude and mindfulness into daily life. She finds mealtime is the perfect place to connect with others and reflect. She is also co-founding a Women Soul Summit to help build connection and inspire women to live their soul’s full potential.

Pasta ai Funghi
Pasta with Mushrooms
Total Time: 20-25 minutes
Prep: 5-10
Cook: 15
Serves: 4-6 {Expect to serve 80-100 grams pasta each person}

  • ¼ cup salt (for pasta water)
  • 500 grams pasta* 8 ounces white button mushrooms (baby bellas work as well) ½ cup extra virgin olive oil
  • 1 clove garlic
  • *1/4 cup good marsala wine
  • 2 Tablespoons chopped fresh broadleaf Italian parsley
  • ½ tsp salt
  • ½ cup pasta water or ladle of pasta water
  • Garnish: 2 Tbsp. Italian Parsley
  • Ground Black Pepper
  • Finely grated Pecorino Romano or Parmigiano-Reggiano (cheese)

***If you have decided to do the mushroom sauce in the “truffle” style then I suggest a linguine, spaghetti or penne
***If you will have a more chunky mushroom sauce with mushroom slices or the creamy mushroom sauce I suggest a short medium pasta: penne or farfalle.


  1. In a large pot bring water to boil. You will need approx. 5-6 quarts of water per 1 lb or 500 grams of pasta. If cooking long pasta I always use a 8qt. pot.
  2. Add 1 Teaspoon salt per qt. of water (we just add at least ¼ cup salt) Taste your water and check if it is salty enough. It should be as salty as the sea.
  3. Add the pasta
  4. Stir quickly after so pasta will not stick to each other. Stir occasionally.
  5. SET TIMER: 1-2 minutes before al dente listed on package. Start testing and tasting the pasta then, right when the white core has almos disappeared it is ready!
  6. Drain the pasta—reserve pasta water! A good Italian cook ALWAYS reserves the pasta water.
  • **1 cup heavy whipping cream or panna
  • **2 Tablespoons unsalted butter
  • Truffle style:
  • Food process the mushrooms before cooking.
  • Add 1 teaspoon of white truffle oil if you have it,
  • right before serving.

Salsa ai Funghi
Mushroom Sauce


  1. Prepare Mushrooms: gently remove the dirt from the mushrooms with a damp cloth. Cut mushrooms vertically into thin slices. Set aside
  2. Chop parsley finely
  3. Smash garlic cloves with side of the knife. Remove peels
  4. In a Large frying pan or wok with lid, heat garlic cloves and olive oil on low heat for about 2-3 minutes or until garlic clove is transparent and barely starts to dance—hay colored
  5. Add mushrooms, salt and parsley
  6. Use wooden spoon or spatula to stir and evenly coat the mushrooms.
  7. Turn heat to medium high and sauté mushrooms for approximately 5 minutes with the lid on or until mushrooms are fully cooked
    a. *Marsala option: turn the heat to high, wait until sizzling, then remove the lid and add the Marsala wine. Let it reduce (30-60 seconds)
  8. Turn off heat
  9. Remove 2/3 of the mushroom mixture and put in blender or place in bowl and use hand blender. Pour back into pan and turn the heat on to medium-low
  10. Take one ladle of cooking water, approximately ½ cup, and pour into sauce. Stir until fully incorporated.
  11. Drain pasta, add 2/3 of sauce to the pasta and carefully toss and stir until evenly coated
  12. Serve immediately with extra sauce
  13. Garnish with fresh chopped parsley, black or white pepper and finely grated pecorino or Parmigiano-Reggiano
    * If you want you can offer your guests a creamy version, just add heavy whipping cream to the sauce