astray recipes: Strozza pretti alla boscaiola

Categories: Molto
Yield: 4 servings

Measure	Ingredient
1	Recipe basic pasta, recipe
	Follows
4 tablespoons	Extra virgin olive oil
1 medium	Red onion, chopped into
¼	Inch dice
1	Stalk celery, cut into 1/4
	Inch pieces
½ pounds	Crimini or portobello
	Mushrooms, quartered
1 ounce	Dried porcini mushrooms,
	Soaked 10 minutes in warm
	Water
1 cup	Basic tomato sauce, recipe
	Follows
1 bunch	Italian parsley, finely
	Chopped to yield 1/4 cup

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 ½ 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

MOLTO MARIO SHOW #MB5725

strozza pretti alla boscaiola