Recipe by Simonich
I made this tonight for dinner and fell in love. Please used the stewed tomatoes! Lately I have been using shallots in the place of onions because I have a ton of them. Sorry for the weird amount on the butter beans; I use about 3/4 of a 15 oz can. If you want it a little more like a marinara try adding some tomato paste. Celery would also be good in the sauce. I like to serve this in bowls with about 1/2 pasta 1/2 sauce in them, so you may need to adjust pasta and mushrooms for what you like. Be careful as to how much cheese you use too! Hope you enjoy as much as I did!
- 2 tablespoons olive oil, divided
- 1⁄2 cup chopped onions or 1⁄2 cup shallot
- 6 garlic cloves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 14 ounces stewed tomatoes
- 15 ounces butter beans (divided)
- 1⁄4-1⁄2 cup chopped fennel bulb
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄8-1⁄4 cup fresh parsley
- 1 dash red pepper flakes
- 1⁄2-3⁄4 cup water
- 2 ounces penne pasta
- 20 -25 sliced brown button mushrooms
- 1 sprig fresh parsley
- 1⁄4 teaspoon garlic powder
- 1⁄2-3⁄4 cup grated parmesan cheese
- 3 tablespoons milk
Directions See How It's Made
- Caramelize onions/shallots and garlic in pan.
- As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
- Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
- Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
- Let sauce boil cook on med heat until desired thickness (about 20 minutes).
- Cook penne in salted water.
- While penne cooks saute mushrooms in saucepan.
- When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
- Cook until cheese is melted.
- Dish pasta mixture into bowls and serve with sauce over it.