| 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
<suechef@sover.net> on Mar 14, 1997
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