Welcome to "You've Got to Taste This," my brand new podcast centered around dishes that are so good, you've simply got to taste them. My first guest is Noah Galuten, author of the upcoming Don't Panic Pantry Cookbook, inspired by the YouTube show he does with his wife, comedian Iliza Shlesinger. For today's episode, Noah offers up his pasta with dried porcinis, fresh rosemary, and a zippy tomato sauce that's so good, it's already entered my normal pasta rotation. In addition to explaining the recipe's origins, today we talk about everything from his solo trip to Noma in Copenhagen (where he ate reindeer penis), the best way to make pizza at home, and why fiber is more important than anything else in your diet.

As for the recipe, here it is! If you make it, be sure to take pictures and tag me on Instagram @amateurgourmet. And if you have ideas for future episodes/guests, shoot me an e-mail at [email protected].

Noah Galuten's Pasta with Mushroom Rosemary Tomato Sauce

from The Don't Panic Pantry Cookbook

1/2 ounce dried mushrooms

Salt

1 tablespoon plus 1 teaspoon olive oil

1 medium onion, diced (I prefer red onion in this dish)

2 garlic cloves, chopped

Pinch of crushed red pepper

3 sprigs fresh rosemary

1/2 cup dry white wine

1 (28-ounce) can whole peeled tomatoes, crushed by hand

Freshly ground black pepper

1 pound dried pasta

Freshly grated Parmesan, pecorino, or a similar sharp, aged cheese

Extra-virgin olive oil

Place the dried mushrooms in a small bowl and add 1/2 cup warm water. Allow the mushrooms to soak until fully softened, about 30 minutes. Reserving the soaking water, scoop out the mushrooms, transfer them to a cutting board, and finely chop them.

Bring a large pot of water to a boil for the pasta. Generously salt the water.

In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the alliums are just wilted, about 2 minutes. Increase the heat to medium-high, add the chopped mushrooms, and sauté, stirring occasionally, until the onions are browning a bit at the edges, 5 to 7 minutes.

Add the crushed red pepper and rosemary sprigs, stir, and toast for 30 seconds. Add the white wine and reserved mushroom soaking liquid (leaving behind any sediment at the bottom of the bowl) and scrape the bottom of the pan with a wooden spoon to deglaze any browned bits. Allow to simmer until the liquid is mostly evaporated.

Add the tomatoes, season with salt and pepper, and stir. Once it is bubbling, reduce the heat to a simmer and continue simmering, covered, for about 10 minutes.

Cook the pasta: Meanwhile, add the pasta to the boiling water and cook to about 1 minute shy of the package directions.

Reserving 1 cup or so of pasta water, drain the pasta and transfer it to the pan with the sauce. Increase the heat to a steady simmer and stir constantly, adding a splash of pasta water as needed to get a sauce that fully coats the pasta without being soupy or overly dry, 1 to 2 minutes. Taste for seasoning and adjust.

Serve immediately in bowls, topped with cheese and a drizzle of olive oil.

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