It's almost unfair how luxe this dish is. Pasta is piled high with garlic and tomato-simmered mushrooms and pearl onions, and capped off with a dollop of thyme-spiked cream for a decadent finish. Paired with a crusty garlic baguette because 1) they rock and 2) they're extra handy for sopping up every bit of the rich sauce. This dish is a French classic reimagined for your modern-day palate, and man, does it taste good.
Finely dice mushrooms. Halve and peel onion. Cut halves into ¼” dice. Stem and mince parsley. Mince garlic and divide into two piles.
Make the Sauce
Place a medium non-stick over medium heat and add 1 Tbsp. olive oil. Add half the garlic (reserve remaining for bread), ½ cup onion, and pearl onions to hot pan and cook until aromatic and translucent, 2 minutes. Add mushrooms and cook until browned, 2 minutes. Add red wine, tomato paste and half the dried thyme (reserve remaining for sour cream). Simmer until slightly thickened, 8-9 minutes. While sauce simmers, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 8-10 minutes. Drain in colander, return to pot, and toss with 1 tsp. olive oil. Set aside.
Prepare the Garlic Baguette
In a small mixing bowl, mix together remaining garlic, 1 Tbsp. olive oil, and half the parsley (reserving remaining for garnish). Halve baguette diagonally. Arrange baguette halves on prepared baking sheet and brush garlic oil mixture on cut side. Bake until crisp and warm, 5-8 minutes. Remove from oven and set aside.
Make the Thyme Cream
In another small mixing bowl, combine sour cream, remaining dried thyme, and season with a pinch of salt and pepper.
Plate the Dish
Scoop a serving of pasta into a shallow bowl. Top noodles with a generous ladle of sauce. Garnish with a scoop of thyme cream, remaining parsley, and a pinch of pepper. Place a garlic baguette piece next to pasta. Enjoy!