| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe fresh green pasta | |
| rolled to thinnest | ||
| setting | ||
| on the machine | ||
| 4 | T | Virgin olive oil |
| 1 | Red onion, in 1/8" dice | |
| 3 | T | Fresh rosemary leaves |
| chopped | ||
| 1 | lb | Fresh oyster mushrooms, in |
| 1/2"pieces | ||
| 1/2 | c | White wine |
| 1/2 | c | Basic tomato sauce |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside. In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue <[email protected]> on Mar 14, 1997
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