Prep 30 mins
Cook 15 mins
From Rachael Ray.
- 1 lb penne or 1 lb rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- red pepper flakes (to taste or a couple of pinches)
- 4 portabella mushrooms, tops thinly sliced
- coarse salt
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley (a palmful)
- grated parmigiano-reggiano cheese
- Bring salted water to a boil in a deep pasta pan.
- Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process.
- While the pasta is cooking, heat a large skillet over med-high heat.
- Add in oil, garlic, and crushed red pepper.
- As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices.
- Coat them with the oil with a good shake or two of the pan (or stir).
- Sprinkle them with a little salt.
- Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft.
- There should be a good amount of mushroom gravy in the bottom of the pan.
- Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir).
- The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter.
- Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.
I was looking for a delicious way to use up all of the portobellos that I had, and this recipe blew our taste buds out of the water. So much complex flavour. Absolutely will be making this a staple in my house.