| 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
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