Access Hollywood Live: Michael Chiarello’s Fusilli Michaelangelo Recipe

Nothing says love like a home-cooked Italian dinner and a great bottle of wine!

Bottega Napa Valley’s chef/owner and “Top Chef Masters” alum Michael Chiarello stopped by Access Hollywood Live just in time for Valentine’s Day to share one of his favorite recipes for a special feast!

Fusilli Michelangelo
(Recipe Courtesy: Michael Chiarello, 2012)
Serves 4

Ingredients:
1/3 cup dried tomatoes, not packed in oil (see Chef’s Note)
3 tablespoons boiling water
11/2 teaspoons sugar
11/2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh marjoram
3/4 pound dried fusilli
1/4 cup extra-virgin olive oil
4 cups diced mixed fresh domestic and/or wild mushrooms (3/4-inch dice)
Salt and freshly ground pepper
11/2 tablespoons minced garlic
1/2 cup loosely packed fresh basil leaves
2 cups Quick Tomato Sauce
3/4 cup freshly grated Parmesan cheese
4 cups arugula
2 tablespoons pine nuts, toasted
Red pepper flakes (optional)

Method:
Combine the tomatoes, boiling water, sugar, vinegar, and marjoram in a small bowl. Let rehydrate until soft, about 10 minutes. Drain well, squeezing out excess liquid. Cut the tomatoes into fine julienne. Set aside. Discard marinade.

Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, about 10 minutes. Drain, reserving about 1/2 cup of the pasta cooking water.

While the pasta is cooking, heat the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Season with salt and pepper. Add the garlic and sauté briefly until light brown. Add the basil and julienned tomatoes and cook quickly, pulling the pan off the heat as necessary so the tomatoes do not burn.

Add the tomato sauce and bring to a simmer. If you chose to add jalapeños to the tomato sauce, seed, mash, and reserve them. As soon as the pasta is done, add it to the tomato-mushroom mixture and toss well with 1/2 cup of the cheese and the reserved pasta cooking water. Add 3 cups of the arugula and toss until barely wilted.

Pour into a warm serving bowl or onto a platter and scatter the remaining 1 cup arugula on top. Sprinkle with the nuts and dust with a little cheese. Serve immediately and pass the remaining cheese at the table with a shaker of red pepper flakes, if using, or a small bowl of the mashed jalapeños.

Chef’s Note: You can substitute 1/2 cup drained, oil-packed dried tomatoes or Oven-Dried Tomatoes and omit the rehydration step.

For more, check out www.michaelchiarello.com.