Roasted Pepper Chanterelle Mushroom Pasta Sauce

[Guest guest]

You may use another type mushroom and also sub roasted chili's,

use chiptole canned chili's.

 

Petro

 

Roasted Pepper Chanterelle Mushroom Pasta Sauce

 

1 pound penne pasta

1 tablespoon extra virgin olive oil (more, if necessary)

1 large yellow onion, minced

1/2 pound Chanterelle mushrooms, sliced

3 large tomatoes, skinned (blanch in boiling water for about 15 seconds, drain,

shock tomatoes in cold water and peel)

1 head garlic, roasted (available at our olive bar or see below)

2 to 3 tablespoons coarsely chopped blackened medium to hot chile peppers (use a

variety of peppers; see below for blackening technique)

salt and pepper to taste

balsamic vinegar to taste

 

Heat oven to 325 degrees. Roast garlic (break apart and peel, slice off hard

bits, coat lightly with olive oil and cook in covered baking dish for 35 to 40

minutes).

Slice open and remove seeds from chile peppers. Turn on your exhaust fan! In a

very hot cast-iron skillet, toss with a small amount of olive oil until

blackened. Coarsely chop and set aside.

Cook pasta al denté. (Run pasta under cold water until completely cool. Lightly

coat with olive oil and set aside in bowl.)

In large, cast-iron skillet, sauté onion until caramelized. Add mushrooms and

cook until soft. Add tomatoes and garlic. Stirring moderately, cook on low to

medium heat until tomatoes and garlic break down. Add chile peppers, salt,

pepper and pasta.

Toss until pasta is completely coated with sauce. Continue to cook for 2 to 3

minutes. Splash with vinegar and serve immediately. Toss with additional olive

oil, if desired. Serves 4.

 

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