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To make this pasta, simply:

  1. Cook the pasta. Nice and al dente, please, in a large stockpot of generously-salted water. Reserve 1 cup of the starchy hot pasta water and set it aside. Then drain the pasta. Meanwhile, as the pasta is cooking…
  2. Make the sauce. Sauté the mushrooms in half of the butter until they are lightly browned and tender. (To get them nice and golden, be sure that your heat is high enough, and resist the urge to stir them too often.)  Add the garlic and sauté for an extra minute. Then add the butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Bring the sauce to a simmer, then let it cook until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
  3. Combine everything. Then once the pasta and sauce are both ready to go, combine them with the Parmesan cheese and pine nuts, and toss the entire mixture until combined.
  4. Season. Don’t forget to give the pasta a quick taste here, and season with extra salt, pepper and/or crushed red chili flakes if needed. Also, if you would like a saucier pasta, just add in some of that reserved starchy pasta water.
  5. Serve warm. Garnished with the extra pine nuts, and lots and lots of Parmesan cheese. I insist. ;)
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