How to cook it:
Add a generous amount of salt to a large pot of water. Bring to a boil over medium-high heat. Add campanelle and stir. Meanwhile, bring your sauce to a simmer. Check campanelle for doneness after 6 minutes, then cook to desired tenderness. Drain and toss with sauce.
The light, ruffled texture of campanelle pairs perfectly with the fleshiness of mushrooms. That's why there are quite a few campanelle recipes out there with some version of a mushroom cream sauce. Our take on the dish starts with butter, shallots, garlic and white wine. Melted Pecorino Romano and black pepper give it a hint of cacio e pepe, and fresh herbs offer some brightness. It's easy to make, a little bit decadent, and a lot delicious. Our Creamy Mushroom Campanelle recipe is printed in edible MAINE and you can read it online now.