| 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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