Don't you love it when ingredients come together in your head and then actually tastes as good as what you imagined? This dish did just that. Even the little kiddos next door loved it.
(Forgive the boring name for this recipe--I am terrible about coming up with clever names for people, recipes, etc.)
1 lb Campanelle pasta
Garlic olive oil
1 small sweet onion, chopped
1/2 pound mushrooms, chopped
1 teaspoon (or more) crushed red pepper flakes
Freshly ground pepper
1/2 cup pasta water
Freshly shaved Parmesan
Heat oil in sautee pan. Add onions, cook for 5-7 minutes until soft. Add mushrooms, red pepper flakes, salt and pepper. Cook for 8-10 minutes until vegetables almost caramelized.
Boil pasta according to instructions. After pasta is finished cooking, remove 1/2 cup pasta water and add to mushroom onion mixture, stir. Drain pasta (do not rinse). Add pasta to mushroom onion mixture and stir. Add Parmesan to dish, let melt. Serve with extra Parmesan.