Prep 15 mins
Cook 15 mins
Enjoy the meaty flavor of portabella mushrooms in this pasta sauce. The recipe comes from Sunset Magazine.
- 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)
- 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.
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!
This tasted nice, but the sauce was very herby, meaning that the herbs clumped together alot (and also got stuck in our teeth, lol). But if you're home with your loved one who doesn't mind helping you pick things out of your teeth, it's a nice weeknight meal. :)
What a great meal. Simple to make, taste is great, and the leftovers are good too! Its one of those foods that tastes better the more you eat! I followed the directions except for using garlic salt instead of regular salt and I added a little extra minced garlic too, but that's me, I love garlic. Thanks for a great recipe Barb, this one is going into the easy weeknight supper category!