Lumaca Rigata Pasta

with Mushrooms & Collard Greens

30 MIN

2 Servings

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From the Test Kitchen

In this quick-cooking dish, lumaca rigata pasta and seasonal produce come together in an exciting sauce. It balances sweet crushed tomatoes, spicy Calabrian chile paste, and rich Bel Paese, a creamy Italian cheese. We’re adding capers for pops of deliciously briny flavor. (Chefs, you may receive grated or shaved parmesan cheese.)

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Lumaca Rigata Pasta
1 15-Ounce Can Crushed Tomatoes
4 oz Cremini Mushrooms
2 cloves Garlic
1 bunch Collard Greens
2 Tbsps Butter
1½ Tbsps Capers
1 Tbsp Crema Bel Paese Cheese
1½ tsps Calabrian Chile Paste
¼ cup Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the stems of the collard greens; roughly chop. Peel and roughly chop the garlic. Roughly chop the capers.

2 Cook the vegetables:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped collard greens and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the collard greens are slightly wilted. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat.

3 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

4 Make the sauce:

While the pasta cooks, add the tomatoes, chopped capers, and 1/4 cup of water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring occasionally, 7 to 8 minutes, or until the liquid has thickened. Turn off the heat and season with salt and pepper to taste.

5 Finish the pasta:

To the pan of cooked vegetables and sauce, add the cooked pasta, butter, Bel Paese cheese, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.