Anita’s Best Funghetto Pasta type (Mushroom style) in Creamy Vodka Sauce

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1 (17.6 ounces) Italian Mushroom style Pasta or any of your choice

Pecorino Romano cheese, shaved

2 Tablespoon Extra Virgen Olive Oil

Fresh oregano leaves, (optional)

1 teaspoon salt


  1. Bring a large pot of well salted water to a boil and cook pasta according to package instructions or till al dente
  2. Reserve some of the pasta water (1 cup) to incorporate into your vodka sauce if needed to thin it up.
  3. Drain pasta, drizzle it with olive oil. Mix with Vodka Sauce (see recipe on my site
  4. Sprinkle with some shaved Pecorino Romano cheese and fresh oregano leaves on top.


Mushroom Style (Funghetto) pasta