Pasta With Mushroom Sauce


8 ounces rotini pasta
1 small onion
1 box shiitake mushrooms (3.5 ounces)
3/4 pound portobello mushrooms (purchase stemmed and presliced - if available)
1 box cremini mushrooms (10 ounces) (purchase stemmed and presliced - if available)
4 mediums tomatoes (enough for 2 cups chopped)
1/2 cup dry red wine
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
cup whole - 1 ΒΌ grated Parmesan cheese optional for serving


Here's How to Make It in 20 Minutes
Step 1: heat the water for the pasta; make the pasta sauce
1.. In a pasta pot, bring 3 quarts water, covered, to a boil over high heat. Add the 8 ounces rotini and cook according to the directions on the package. Drain and reserve in the colander.
2.. Meanwhile, chop the onion and mince the 4 garlic cloves. Clean and quarter the shiitake mushroom caps; cut the 3/4 pound portobello mushroom caps into 1/4- by 2-inch slices; slice the 10 ounces cremini mushroom caps. Discard the mushroom stems. Core the 4 tomatoes and chop to measure 2 cups.
3.. In a large nonstick skillet, heat 2 tablespoons of the oil until hot. Add the chopped onion and garlic and cook, stirring, 2 minutes, or until softened. Add all the mushrooms and cook, stirring, 1 minute; add the 2 cups tomatoes and stir to combine. Add the 1/2 cup red wine and cook, stirring, 5 minutes.
4.. Stir in the remaining 2 tablespoons olive oil, the 1/2 teaspoon each of marjoram and salt, and 1/4 teaspoon pepper, and cook 3 to 4 minutes. Add the cooked rotini to the mushroom sauce and toss to combine and heat through, if necessary.
Step 2: assemble the salad (see Arugula and Mesclun Salad)
Serve the pasta in 4 bowls with the 1/4 cup grated Parmesan for sprinkling over the top, if desired. Serve with the semolina bread and the mixed green salad.




1.0 servings


Friday, March 5, 2010 - 11:20pm



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