| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Vegetables | 1 | Servings |
INGREDIENTS
| 8 | oz | Uncooked pasta (vermiccelli) |
| 1 | tb | Olive oil |
| 1/4 | c | Chopped pancetta or lean bacon |
| 6 | c | Vertically sliced sweet onion |
| 1/2 | ts | Salt; divided |
| 1/4 | ts | Pepper |
| 6 | c | Sliced mushrooms; your choice of type |
| 2 | ts | Minced fresh oregano |
| 1/4 | c | Chopped fresh Italian parsley, divided |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Low salt chicken broth |
INSTRUCTIONS
Cook the pasta al dente. Drain well and set aside. Heat oil in a non-stick skillet over medium heat until hot. Add pancetta or bacon, saute three minutes. Add onions, 1/4 tsp salt and 1/8 tsp pepper. Cover and cook for 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring often. Remove onion mixture from skillet and set aside. Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper. Cook over medium high heat for 4 minutes. Add oregano and 2 tbl. parsley. Cook 1 minute. Add garlic and saute one minute. Add onion mixture and broth. Cook until thoroughly heated. Add entire mixture to pasta and toss to coat thoroughly. Divide among 4 dishes or bowls and sprinkle with a little parsley. We also eat this with a little grated parmesan or romano. Recipe by: Claire In Rescue (Gail's swap) Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward <dianne@olynet.com> on Sep 24, 1997
A Message from our Provider:
“Shock your mom – go to church”