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Pasta with Whiskey, Wine, and Mushrooms
I first made this when I was trying to find something hearty enough for autumn but simple enough that I wouldn't dread the cleanup. The whiskey in it isn't a gimmick — it's what makes the sauce cling to every strand of pasta and gives you that warm, slightly sweet backbone once everything has married together.I keep good bourbon within arm's reach because I use it almost weekly now, but any mid-shelf whiskey works. The mushrooms need to brown properly rather than steam, so give them room in the pan, and don't skip deglazing with wine — that liquid captures every bit of flavor stuck to the bottom.
Ingredients
Method
- Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Meanwhile, melt butter with olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 3-4 minutes until golden brown on one side, then stir and continue cooking until all sides are browned (about 6-8 minutes total). The pan should have some dark bits stuck to the bottom.
- Push mushrooms to the edges of the pan and add garlic in the center. Cook for 30 seconds until fragrant but not golden — you don't want it bitter.
- Pour in white wine and scrape up all the browned bits from the bottom with a wooden spoon. Let bubble vigorously for about 2 minutes to cook off the alcohol.
- Add whiskey, smoked paprika, salt, and pepper. Stir to combine and let simmer another minute until the sauce reduces slightly and becomes syrupy.
- Transfer cooked pasta directly into the skillet with the mushroom mixture. Toss well over low heat for 1-2 minutes, adding reserved pasta water a splash at a time until you reach your preferred consistency — the sauce should coat each noodle without pooling at the bottom.
- Remove from heat and stir in fresh parsley. Serve immediately with grated Parmesan on top.
Nutrition
Notes
Substitutions: If you don't have white wine, use chicken broth plus a splash of apple cider vinegar. For the whiskey, any mid-shelf bourbon or even Irish whiskey works — I've made this with Jameson and Bushmills without missing anything.
Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth, as the sauce will thicken when cooled.
Serving suggestion: This pairs beautifully with a simple green salad and some crusty bread for soaking up any extra sauce at the bottom of the bowl.
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