Prep 30 mins
Cook 38 mins
From Martha Rose Shulman
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced (or 2-3 shallots, minced)
- 1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms)
- 4 large garlic cloves, minced
- 8 large sage leaves, slivered
- 2 teaspoons chopped fresh rosemary (or 1 t. dried)
- 1⁄2 cup dry white wine
- 1 (14 ounce) can tomatoes with juice, chopped
- fresh ground black pepper
- 3⁄4 lb dry pasta
- 1 ounce parmesan cheese
- Begin heating a large pot fill with water for the pasta.
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
- Add in the onion; stir/saute for 5 minutes until tender.
- Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
- Add in the garlic; continue to stir/saute until the liquid has evaporated.
- Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
- Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
- When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
- Stir to make sure the pasta doesn’t stick to the bottom of the pan.
- Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
- Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
- Sprinkle on the cheese and serve.