Red pesto or pesto rosso, has its origins in Sicily, Italy. It is believed to have originated in the province of Trapani. The traditional red pesto pasta sauce is made primarily from sun-dried tomatoes, almonds, garlic, basil, olive oil, and Parmigiano Reggiano (parmesan cheese). Red pesto offers a sweeter, tangier flavour profile due to the sun-dried tomatoes, unlike that of its more famous counterpart, green pesto, which is made with basil, pine nuts, garlic, parmesan cheese, and olive oil.

Sun-dried tomatoes have been a staple in Southern Italian cuisine for centuries, as they provide a concentrated burst of flavour and can be preserved for extended periods. Almonds, commonly used in Sicilian cooking, add a nutty richness to the sauce and complement the sweetness of the tomatoes. Garlic and basil contribute aromatic depth, while olive oil binds the ingredients together. There are also red pesto recipes with ingredients such as roasted peppers, chilli flakes, or even a touch of balsamic vinegar for extra depth of flavour and more.

If you have no idea what to cook tonight, try this Pasta Pesto Rosso with Shiitake Mushrooms recipe! Flavour-packed, simple, timeless dish, and it takes only 15 minutes. This is also a perfect beginner pasta to make if you want something incredibly flavorful yet easy. Not to mention, this recipe is perfect for lunch or a busy weeknight. Also, there is something very comforting about this pasta that I can’t resist making and eating it—I’ve literally eaten this four times just this week; it’s that good!

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TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Pasta

One of the best things about this recipe is that it pairs well with a wide range of pasta such as spaghetti, fusilli, fusilli col buco, penne, gemelli, maccheroni (nope, it’s not the one used with mac and cheese – don’t worry, I had the same confusion), elbows (yup, this one is the one used for mac and cheese), and even gnocchi! Pick any pasta mentioned above and roll with it!

Vegetables

If you are not a big fan of shiitake mushrooms or even mushrooms in general, you can opt for vegetables such as spinach, broccolini, or even kale. Alternatively, you can also enjoy the red pesto pasta without the addition of mushrooms or vegetables.

To Parmigiano Reggiano or not to Parmigiano Reggiano?

It is common to add Parmigiano Reggiano with the rest of the ingredients and then blend it all together. However, this recipe gives the option to add it during the cooking and/or as garnish, which is perfect if you are vegan, lactose intolerant, don’t like cheese or Parmigiano Reggiano, or if you just don’t have it on hand.

Butter

If you are vegan or lactose intolerant, you can just omit the butter and instead use 40 ml of olive oil to stir fry the shiitake mushrooms/vegetables.

STEPS ON MAKING PASTA PESTO ROSSO WITH SHIITAKE MUSHROOMS

Begin by slicing the shiitake mushrooms into thin slices and set aside. Prepare the penne and cook it al dente according to the instructions on the packet.

As the penne is cooking, add all of the ingredients for the pesto in a mixing bowl and blend using an emulsion blender until it forms a paste and everything is blended evenly. Set aside.

Once the penne is cooked al dente, save about 30 ml of the penne water and drain the rest using a pasta colander.

In a pan, heat olive oil and butter over medium heat. The combination of olive oil and butter is used to prevent the butter from burning.

Once the olive oil and butter have come to heat, add the shiitake mushrooms and stir-fry for about 5-6 minutes or until they are lightly browned. Turn the heat to low, then add the pesto and salt.

Mix until everything is well incorporated. Let it cook for 30 seconds, and optionally add shredded Parmigiano Reggiano. Mix everything well and cook for 20 seconds more.

Then, add the penne and mix until the penne is uniformly covered with the pesto sauce. If the pesto sauce is too thick, this is the time to add the reserved 30 ml of pasta water. However, do not add all 30 ml of reserved pasta water at once – add 10 ml first and check the consistency, and if not satisfied, then add the next 10 ml, and so on.

Cook for another 1 minute, then remove the pan from heat and serve, optionally garnished with shredded Parmigiano Reggiano.

STORAGE

Store the leftover Pasta Pesto Rosso with Shiitake Mushrooms in an airtight container for a maximum of 2 days. Before consumption, heat it up in a pan over medium heat without oil. Add about 10 ml of water (or more if the consistency is too thick) and mix well. Stir-fry until warm, then serve.