| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe fresh green pasta, rolled to thinnest setting, on the machine |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, in 1/8" dice |
| 3 |
tb |
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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