How-­‐to Make a Quick and Easy Romantic Pasta Dinner in Under 30 Minutes

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Menu: Rigatoni Florentine with Wild Mushrooms and Toasted Walnuts, green salad with cherry tomatoes, chocolate-dipped strawberries, Champagne and espresso.

This is an easy, elegant and romantic dinner that can be thrown together very quickly. To save even more time, look for fresh, pre-washed and pre-sliced produce.

The key to a creating a romantic dinner is to appeal to all five of the senses…sight, sound, touch, smell and, of course, taste. Get these elements right and the rest is easy. This article shows you exactly how to get the details right without any fuss.

Just follow the lead of the Italians, and Saint Valentine in particular (San Valentino, Roman saint of courtly love) by slowing down, savoring the moment and enjoying la dolce vita (the sweet life).

First, set the scene…

Set an intimate table for two with your best linen, china and crystal. Light a few candles (unscented only please…the aromas should be limited to just a hint of your perfume and the dinner itself). Add some mild-smelling, fresh-cut flowers or a vase of simple greenery and place it on the side of the table so the view is clear. Put the wine and Champagne in the wine bucket (or fridge) to chill. Turn the lights down low and put on some romantic music.

Next, dress the part…

Choose something very comfortable but flattering. Sexiness comes from confidence so whatever you choose should make you feel really good. Add some bling and a light spritz of scent. Take some time with your grooming as you look forward to the evening ahead…enjoy the anticipation.

Mis en place…

Put on an apron to protect your clothing and collect everything you’ll need for the dinner. The French culinary term for this is mis en place, or put in place. Having everything ready to go will make the cooking go very smoothly and allow you to focus on your date.

Collect your ingredients…

1/2 pound of rigatoni pasta (half of a bag or box)

1 package (12 oz.) of fresh wild mushrooms, cleaned and sliced

1 small bag (10-12 oz.) of fresh baby spinach, washed

1 cup walnut pieces

3 tablespoons butter

1 container (8 oz.) mascarpone cheese

1/4 tsp freshly ground nutmeg or 1/2 tsp dried.

1/2 cup freshly grated Parmesan cheese

salt and fresh-cracked black pepper

A small bag of spring salad greens

A handful of fresh, cherry tomatoes

An oil & vinegar dressing of your choice

A fresh French baguette

A pint of fresh strawberries, washed and dried, with the stems still on.

8 oz. heavy cream

12 oz. semi-sweet chocolate pieces or morsels

A crisp, dry white wine

Champagne of your choice

espresso

 

Assemble your equipment…

A large pasta pot with a lid

A collander

A large saucepan for the sauce

A small saucepan for the walnuts

A small pot to melt the chocolate

A wooden spoon to stir the pasta

A wooden spoon to stir the sauce

A wisk for the chocolate sauce

A ceramic or glass cup for the reserved pasta water

A salad bowl and serving utensils

A bread bowl, lined with linen

Serving plates, warmed in the oven

Foil to wrap the bread

A fondue pot and fuel canister (optional)

A pretty plate for sharing the strawberries

Espresso machine (optional)

Wine bucket and ice (optional)

 

A toast for the occassion…

Pour yourself, and your dinner date, a nice glass of wine and toast the occasion.

This meal goes together quickly so don’t rush. You can make the meal for your special someone, or make it together. Enjoy the moment…and each other’s company.

 

Start cooking…

• Put a large pot of water on to boil. (at least 2 quarts for a ½ pound of pasta)
• Dress the salad lightly, toss and place in the fridge to chill
• Slice the baguette in ½ inch pieces on a sharp diagonal, wrap in foil and place in the warm oven with the serving plates.
• Place the fresh strawberries on a serving plate, set aside
• Prep the espresso but don’t start it yet

While the water is heating

• Carefully clean the mushrooms with a brush or damp towel, remove the tough end of the stems and slice them. Avoid running mushrooms under water as this makes them tough and chewy. Use fresh, pre-washed and sliced mushrooms to save time.
• Melt the butter in a large saucepan and sauté the mushrooms on medium high. Once they start to exude moisture, season lightly with salt and pepper. Continue cooking until the mushrooms are a rich golden brown and some of the liquid has been reduced.
• Add the spinach to the mushrooms and stir together until the spinach is just wilted but still bright green, about a minute or so.
• Add the mascarpone cheese and ½ of the Parmesan cheese to the mushrooms and stir gently. The mascarpone cheese will start to melt and thin as it warms up. Season with fresh nutmeg, salt and fresh-ground black pepper and heat through. Reduce the heat to low to keep warm.
• When the water is at a rolling boil, add 2 heaping tablespoon of salt and drop in the pasta. Stir gently to keep the pasta from sticking. Cook according to the package directions until al dente (firm to the bite). Note: fresh pasta cooks VERY quickly so keep an eye on it.
  

While the pasta is cooking

• Gently toast the walnuts in a small, dry saucepan on medium heat until they are a nice golden brown and fragrant. Set aside.
• In a small pot, heat the cream over medium heat until bubbles start to form around the edges and it is just about to boil. Add in the chocolate pieces and wisk them into the cream until completely melted and smooth. Transfer the sauce to the fondue pot or reduce the heat to low. Keep warm.
• When the pasta is done, carefully reserve a ½-1 cup of the starchy pasta water and set aside.
• Drain the pasta and add it back into the hot pot, off the heat.
• Add the mushroom sauce and toss everything together to combine. Add the reserved pasta water, a splash at a time, to smooth out the sauce. The starch in the water will add a rich, silky consistency to the sauce.

Plate the pasta and garnish with the toasted walnuts and the remainder of the grated Parmesan cheese. Serve immediately with the chilled salad, warm bread and wine. Follow with the strawberries, chocolate fondue, Champagne and espresso.

Buon appetito!

Notes and Substitutions

You can substitute button mushrooms for the wild mushrooms and regular cream cheese for the mascarpone.

Make it extra special…
Use a fresh pasta such as fettuccini, tagliatelle or pappardelle in place of the rigatoni. These can be found in the prepared foods or frozen food section of your local grocery or specialty gourmet store.

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By Christine Coughlan

Christine Coughlan is the publisher of a niche web site on pasta, MyFavoritePastaRecipes.com, your one-stop resource for pasta recipes, ideas, how-to and more!