So this is for the PUC Group on FB. So much back and forth comments on Glorioso this weekend and since I’ve been making Glorioso ready-meals, making this dish has been a relaxing cooking enjoyment break away from my daily tech life.

Much credit to Jason at Asiago’s for coaching me through this journey and mentoring me on creating restaurant quality dishes that I can send to family and friends. If you want the real deal and an experience to remember that brings you quality pasta dishes visit Asiago’s in Boise Idaho.

https://www.asiagos.com/

Here’s the Glorioso recipe…

Glorioso – 2 portions

• 3 Tablespoons Extra Virgin Olive Oil
  
  I recommend a high-quality oil like this which I pick up from Costco:
  
  https://californiaoliveranch.com/ 
  
  
• 3 Tablespoons butter (melt the butter and mix with the oil) 
• 4 Tablespoons crushed garlic (use food processor or garlic crusher) 
• 2 Cups sliced mushrooms 
• ½ teaspoon salt 
• ¼ teaspoon pepper 
• 1 teaspoon red chilies flakes
• ½ Cup finely grated of romano or asiago cheese if you want to change it up
• 8 oz dry shells 

Pasta: Drain, toss in a little oil to coat if you want to set aside. Cooking time will be about 8 min – keep it al dente. 

To prepare the dish: 1 large fry pan, 1 regular size 

1. Add oil mix to regular pan and heat on low. 

2. Add garlic and red chilies, and stir in with a spatula flatten the garlic out in the oil. Simmer the garlic to bloom – if the garlic starts to fry, pan is too hot – remove from heat and add a tablespoon of water to the pan to make sure the garlic doesn’t stick and burn. Return to heat and simmer – should take 2 minutes. 

3. Remove from heat and set aside (can do this ahead of time) 

4. Add remaining oil and salt/pepper to large pan, medium heat 

5. Add mushrooms, and saute gently until they are turning golden – turn/stir with a high-temp spatula, make sure the mushrooms are covered with the oil to cook properly. 

6. Reduce heat to med-low, add garlic and red chilies, and stir in with a spatula to incorporate through the mushrooms. You are just bringing everything up to temp now, and incorporating the garlic/chilies into the mushrooms. No rush, on low heat it will just simmer and heat everything to serving temp. The mushrooms will release a lot of water, so should not be an issue. But if it looks dry, can add a touch of oil and water as needed. 

7. While mushrooms are simmering – dunk the pasta in boiling water for 45 seconds (use a insert basket) let it drain for a bit to remove most of the water, then into a large mixing bowl. 

8. Add the cheese and mushroom mix and stir with a sturdy spoon to completely incorporate. Serve.