Mushroom Pasta Revisited

Every time we cook a dish we've made before we seem to change it a bit. We decided to make the mushroom pasta again and this time we added a sprinkling of red pepper flakes and a bit more black pepper to make it a bit spicy. We used a combination of organic shiitake, baby bellas and Trader Joe's dried mushroom assortment. We put the sauce over Tagliatelle pasta again because it has a nice substance to complement the mushroom sauce. I plated it in a shallow bowl and sprinkled it with fresh grated Parmesan cheese and fresh chives from our garden. The meal was sumptuously delicious! You can find the recipe from a previous post and add the red pepper flakes if you want to make it a bit spicy.

Bon Appetit
Anita and Tom Morgan