Recipe by Barb G.
Enjoy the meaty flavor of portabella mushrooms in this pasta sauce. The recipe comes from Sunset Magazine.
Top Review by Debloves2cook
Thanks for this one...it was a hit at a holiday pot luck! I waited till the last minute to decide what to bring and this fit the bill! It was fast, easy and delicious! I made as posted, but the diced tomatoes I had on hand had garlic and basil, which only enhanced this already delicious dish! We were lucky enough to have a little to bring home and I bet it will taste even better tomorrow. Thanks Barb!
- 12 ounces dry penne pasta
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 3 garlic cloves, peeled and minced
- 12 ounces portabella mushrooms, caps, rinsed and cut into 1/2 inch chunks
- 1⁄3 cup dry red wine
- 1 (28 ounce) can diced tomatoes
- salt and pepper
- 2 tablespoons chopped parsley
- 1⁄2 cup grated asiago cheese (about 1 1/2 ounce) or 1⁄2 cup parmesan cheese (about 1 1/2 ounce)
Directions See How It's Made
- In a 5-to 6-quart pan over high heat, bring 4 quarts water to a boil.
- Add penne and stir occasionally until tender to bite, 7 to 9 minutes.
- Drain and return to pan.
- Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add onion, garlic and mushrooms.
- Stir frequently until mushrooms are limp, about 8 minutes.
- Add wine and cook until most of the liquid has evaporated, 1 to 2 minutes.
- Add tomatoes and bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes.
- Add salt and pepper to taste.
- Pour over hot pasta and mix to coat with sauce.
- Pour into serving dish and top with parsley and cheese.