Italian Veg - Penne with Portobello Mushroom Ragu

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* Exported from MasterCook *

 

Penne with Portobello Mushroom Ragu

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium Portobello mushrooms(about 8 oz)

3 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 teaspoon minced fresh rosemary leaves

salt and freshly ground black pepper

1/2 cup dry red wine, such as Chianti

1 1/2 cups drained canned whole tomatoes -- chopped

1 pound penne pasta

freshly grated Parmigiano-Reggiano cheese

 

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

 

Remove and discard the mushroom stems. Wipe thhe caps clean. Cut the mushrooms

in half; slice each half cross-wise into 1/4-inch-thick strips. Set aside.

 

Heat the oil in a large skillet. Add the onion and saute over medium heat until

translucent, about 5 minutes. Add the mushrooms and cook, stirring

occasionally, until they are quite tender and have begun to give off some

liquid. Stir in the rosemary and salt and pepper to taste and cook 30 seconds

more.

 

Add the wine and simmer until it reduces by half, about 3 minutes. Add the

tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes.

Adjust the seasonings.

 

When the water comes to a boil, add salt to taste and the penne. Cook until al

dente and then drain.

 

Toss the penne with the mushroom sauce and mix well. Divide among iindividual

bowls and serve immediately with grated cheese passed separately at the table.

 

Serving Suggestions - Serve this dish with bread and some of the same red wine

used for the sauce. Follow with a green salad.

 

Description:

" Red wine and meaty portobello mushrooms give this sauce the flavor of

a slow-cooked ragu. I add rosemary, but oregano or thyme would also

work. "

 

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Per Serving (excluding unknown items): 505 Calories; 10g Fat (18.6% calories

from fat); 15g Protein; 85g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0