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Here is another long-time favorite that hadn't made it onto the blog yet. This should be a hit with Dylan, who loves him some mushrooms, and is the only one of you who's old enough to buy himself some wine to cook with (legally, anyway).
Penne with Portobello Mushroom Ragù
Adapted from The Complete Italian Vegetarian Cookbook (1997) by Jack Bishop
3 tablespoons (40 grams) extra-virgin olive oil
1 medium onion (4–6 ounces), minced
6–8 ounces (2 or 3 medium) portobello mushrooms
1 teaspoon minced fresh rosemary leaves
kosher salt
freshly ground black pepper
½ cup dry red wine, such as Chianti
1 14½-ounce can diced tomatoes, drained
1 to 2 tablespoons fine sea salt
1 pound penne, ziti, or other tubular pasta
freshly grated Parmesan cheese
1. Bring 4 quarts of water to a roiling boil in a large pot.
2. Heat the oil in a large skillet or saucier over medium heat. Add the onion and sauté until softened and translucent but not browned, about 5–6 minutes.
3. While the onions are cooking, rinse the mushrooms, remove and discard the stems, cut the caps in half, then slice each half crosswise into ¼-inch slices. Add the mushrooms to the onions and cook, stirring occasionally, until they are tender and starting to brown and shed their liquid, about 4–5 minutes.
4. Stir in the rosemary, a good pinch of kosher salt, and a few twists of freshly ground black pepper, and cook for 30 seconds.
5. Add the wine and simmer until reduced by half, about 3 minutes.
6. Stir in the tomatoes and simmer until the sauce is thickened some, about 10 minutes.
7. Right after you add the tomatoes to the sauce, stir the fine sea salt into the boiling water to dissolve. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente. Drain, reserving a mugful of the cooking water.
8. Toss the pasta with the sauce, adjusting the consistency with reserved cooking water as needed. Serve promptly, with Parmesan. Serves 4.
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