Warm nutty rust colored chestnut mushrooms are pan fried till crisp and tossed in a super simple sage and brown butter emulsion. The chestnut mushrooms soak up so much flavor yet remain crispy after being cooked down. A touch of salty nutty Parmigiana Reggiano and a few spoons of starchy pasta water create a silky sauce that comes together in minutes. I used Lumache pasta but any short tubby, tubular pasta will work well. While quick to make, this delicious bowl of pasta doesn’t lack in the flavor department. You’ll be sure to love this comforting mushroom pasta!