| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | Recipe basic pasta | |
| 4 | tb | Extra virgin olive oil |
| 1 | md | Red onion, chopped, in 1/4" dice |
| 1 | Stalk celery, in 1/4" pieces | |
| 1/2 | lb | Crimini or portobello mushrooms, quartered |
| 1 | oz | Dried porcini mushrooms, soaked 10 minutes in warm water |
| 1 | c | Basic tomato sauce |
| 1 | bn | Italian parsley, finely chopped |
INSTRUCTIONS
Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pieces and fold each in half. Cut roll into strips 1/2 inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch sauce pan, heat olive oil, onion and celery over medium high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until wellcoated. Add parsley, toss into warm platter and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue <suechef@sover.net> on Apr 14, 1997
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