Fusilli With Aubergine and Mushroom

A rich, satisfying vegetarian dish. Also great with gigli, rigatoni or any short pasta that holds a sauce

This is a dish from Lazio. It's warm and rich with a sweetness from the Marsala that works well with the slightly bitter aubergines. The mushrooms and cream give a luxurious texture. Go on - treat yourself!

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INGREDIENTS

onion or shallots

1 clove garlic

mushrooms

aubergine

Marsala (or sweet sherry or even port)

single cream

nutmeg

pepper

fusilli - or gigli, rigatoni or any short pasta that holds a sauce

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METHOD

• Finely chop the onion

• Heat olive oil in a pan and add the onions and the uncut garlic clove

• Stir the onions and push the garlic around to flavour the oil

• When the garlic has browned a bit, remove it

• Dice the aubergine and slice the mushrooms thickly

• Add them to the pan and stir

• Cook the ingredients down a bit so the aubergines and mushrooms soften

• Pour a 1/4 glass (like a large sherry glass if that makes any more sense) of Marsala. If you don't have Marsala, get some. No - use sweet sherry or even port; a crisp white wine at a pinch

• Stir it through and cook down for about 20 minutes

• Add the cream - about 150ml or so

• Stir it through and add nutmeg and black pepper

• Cook for a further 10 minutes

• If you think it's drying out, add some water from your pasta - which is now cooking, of course

• Drain the pasta and add it to the pan, mixing it through the sauce

• Grate some Parmigiano over the surface and stir it through

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