2 tablespoons ollive oil
1 teaspoon minced garlic
12 oz. portobello or cremini mushrooms, coarsely chopped
12 oz penne
1 cup kalamata olives, pitted and halved
2 tablespoons chopped fresh Italian parsley
4 tablespoons unsalted butter
1/2 teaspoon red pepper flakes, or less to taste
salt and ground black pepper
1/3 cup mascarpone cheese
Parmesan cheese, grated for garnish
Heat olive oil over low heat in medium skillet. Add the garlic and cook until aroma arises, about 1-2 minutes. Add the mushrooms, turn up the heat to medium and cook, stirring until lightly browned, about 5 minutes. Remove from the heat and allow to cool slightly.
Cook pasta according to package directions, until al dente, in a large pot.
While the pasta is cooking, place the mushroom-garlic mixture, the olives and the parsley in a blender or food processor and pulse just enough to render into a coarse paste. Do not blend smooth.
In a new saucepan, melt the butter over low heat. Add the red pepper flakes and cook for 30 seconds. Stir in the olive-mushroom mixture and season with salt and pepper. Add the mascarpone and stir until melted and heated. Do not boil.
Drain the pasta, do not rinse, and return it to the pot. Add the sauce and toss until pasta is covered. Divide among warmed plates or bowls anad sprinkle with Parmesan.
Adapted from "The Wine Lover Cooks Italian."