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Rigatoni With A Thick Mushroom Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Pasta, To post 6 Servings

INGREDIENTS

1 T Unsalted butter
1/4 c Extra virgin olive oil
1 lb Portobello mushrooms
cleaned
2 Cloves Garlic, Sliced
1/8 t Crushed red pepper
1 1/2 c Chicken broth
1/2 Chicken bouillon cube
1 1/2 T Italian parsley, Finely
chopped
1/4 t Salt
1 lb Short tubular pasta
rigatoni mezze etc.
1/4 c Parmesan cheese, Grated

INSTRUCTIONS

Sauce: Put butter and oil in a large nonstick skillet. Using the
largest holes on a grater, shred mushrooms directly into skillet. Add
garlic and crushed pepper. Saute over medium heat until liquid from
mushrooms evaporates, about 10 minutes. Add broth and bouilion cube,
increase heat to high and cook 10 to 12 minutes for flavors to blend
and liquid to reduce somewhat. Remove from heat, stir in parsley and
salt. Set aside. While sauce cooks, bring a large pot of lightly
salted water to a boil. Add the pasta and cook according to package
directions until firm-tender (al dente). Drain well and return to  pot.
Add mushroom sauce and stir over medium heat 1 minute. Remove  from
heat, add cheese and toss to mix. Serve immediately.  Recipe by: In
Nonna's Kitchen by Carol Field  Posted to recipelu-digest by Rodeo46898
<Rodeo46898@aol.com> on Mar  2, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 8.8mg
Sodium: 462.7mg
Potassium: 172.3mg
Carbohydrates: 2.5g
Fiber: 1.4g
Sugar: <1g
Protein: 4.4g


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