Penne With Portobello Mushroom Ragu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Remove and discard the mushroom stems; wipe caps clean.
  • Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
  • Heat the oil in a large skillet.
  • Add in the onion and saute over medium heat until translucent, about 5 minutes.
  • Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
  • Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
  • Add the wine and simmer until it reduces by half, about 3 minutes.
  • Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
  • When the water comes to a boil, add salt to taste and the penne.
  • Cook until al dente, then drain.
  • Toss the penne with the mushroom sauce and mix well.
  • Divide among individual bowls and serve immediately with grated cheese passed separately at the table.
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