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