In German, the term “mit Pfiff” connotes an “extra something,” or “with a kick” and this fettucine had both. One day last week T offered to make dinner so I could continue packing boxes. He devised an all-vegetable marinara-based sauce with a most innovative twist: sauteed mushrooms to top the pasta, rather than be incorporated in it. I have to tell you, for a shroom-fiend like me, it was sheer genius. The mushrooms were boozy and buttery atop the chunky, spicy marinara and retained that separate distinction even when mixed through with a fork. With a glass of Zinfandel, it was pure heaven.
There’s no recipe here, he used what vegetables we had on hand and a bottled marinara, as well as a pound of cremini mushrooms, sherry and butter. I’m just here to brag on my husband! (If you knew him when we first met, he used to put a frozen chicken breast in the microwave, cook it, stick a fork in it and douse it with Tabasco and call it “Chicken a la (insert name here)”
You’ve come a long way, Chef T!