Pasta With Big-Belly Portobello Sauce

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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