1 tablespoon fresh thyme leaves, chopped.
Drain, reserving 1/2 cup cooking liquid.Toss pasta with 1 teaspoon oil in a bowl to prevent sticking.
Wipe out saucepan with paper towels.. Add remaining 1/4 cup oil to saucepan, and heat over medium-high.Add mushrooms to pan, and season to taste with salt and black pepper.Cook, stirring occasionally, until tender and lightly browned, about 8 minutes.
Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes.Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes.. Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan.
Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes.
Season to taste with salt and black pepper.Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.
At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.The cured meats are inherently salty and so full of flavor that it is unlikely that you will need to add salt to this sauce.
Browning the cured meats along with the ground beef allows the flavors to meld, and encourages the formation of a glaze on the bottom of the pan that will give the sauce even more flavor after it is deglazed with the red wine.. Best Pasta Recipes for All Seasons.This is a great use for.