Chanukah/Hanukkah ~ Spaghetti w/Red Wine & Mushrooms

[Guest guest]

Well...for me this sounds weird for Hanukkah, but this Jewish woman says that

this is what she has for dinner along with the Thai Tofu that I will be sending

shortly.

Danell

 

* Exported from MasterCook *

 

Spaghetti with Red Wine and Mushrooms

 

Recipe By : The Big Book of Pasta by Beth Elon

Serving Size : 4 Preparation Time :0:00

Categories : Chanukah\Hanukkah Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spaghetti

OR any other long thin pasta

1/4 pound fresh mushrooms -- sliced

1/4 cup butter

OR olive oil

1 medium onion -- finely chopped

2 garlic cloves -- crushed

1/3 cup dry red wine

2 pounds tomatoes, skinned -- seeded and chopped

OR 1 large can skinned tomatoes, drained -- seeded and

chopped

salt and freshly ground pepper -- to taste

1/4 cup Parmesan cheese -- freshly grated

1 small bunch parsley leaves -- finely chopped

 

Put the butter, onion and crushed garlic together in a heavy frying pan. Sauté

together over a medium-low flame until the onions are soft and golden.

 

Add the mushrooms and mix well into the onions. Cook together for another two

minutes, or until the mushrooms are soft. Add the wine, and allow it to bubble

for a few minutes until slightly reduced. Add the chopped tomatoes. When the

sauce begins to bubble again, lower the flame and simmer for twenty minutes.

Add salt and pepper to taste.

 

Prepare the pasta according to package instructions until just al dente (see

preparation note.) Drain into a heated serving dish, and pour on the sauce.

Mix well, sprinkle the cheese and chopped parsley over the pasta and mix again.

Add more pepper to taste, mix again, and serve immediately.

 

*AUTHOR'S PREPARATION TIPS*

Any kind of fresh mushroom can be used.

 

Don't take the cooking time on the package too seriously. When the pasta has

lost its shine and begins to look edible, draw out a noodle, and bite into it.

If it is still tough, throw it back and try again a minute later. The instant

you can bite through the pasta with no resistance, it is done. Remove it

immediately from the flame, and throw in a small glassful of cold water to stop

the cooking. Drain it immediately and mix the sauce in immediately. Your

diners should be waiting.

 

 

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NOTES : This recipe is brought to you via the courtesy of the JewishFamily.com

website.