Guest guest Posted December 24, 1999 Report Share Posted December 24, 1999 This was tonights dinner. It was great. * Exported from MasterCook * Rigatoni with Mushroom Sauce (adapted) Recipe By : Little Italy Cookbook by David Ruggerio, p. 135-136 Serving Size : 4 Preparation Time :0:00 Categories : Mushrooms Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1 small onion -- chopped 4 cloves garlic -- minced 1 lb white mushrooms -- washed & sliced* 1/4 cup white wine or water 1 tsp vegetarian worcestershire sauce 1 lb canned Italian plum tomatoes -- seeded & diced 2 tbsp Italian parsley -- chopped 1 lb rigatoni pasta 1/2 tsp salt pinch pepper Heat the olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent. Add the garlic and continue to cook the mixture until the garlic is golden in color (do not let burn). Add the mushrooms and saute for 2-3 minutes. Add the white wine and cook until reduced by half. Stir in the anchovies, tomatoes and parsley and simmer the mixture for 10 minutes. While the sauce is simmering, cook the pasta as instructed on package. Season the sauce with salt and pepper, mix well with the cooked pasta, and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : * I also included some sliced shiitake mushrooms because it was what I had. Gave nice flavor. ** I didn't have anchovy fillets but I did have anchovy paste so I used what I thought was 3 fillets worth. Risa's notes: 1) I added 1 tbsp unsalted butter at the end of the sauce to make it shiny. 2) I sprinkled on some parmesan cheese when serving. RisaG Quote Link to comment Share on other sites More sharing options...
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