Green ganganelli with oyster mushrooms and rosemary
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe fresh green pasta, rolled to thinnest setting, on the machine | |
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion, in 1/8\" dice |
| 3 | tablespoons | Fresh rosemary leaves, chopped |
| 1 | pounds | Fresh oyster mushrooms, in 1/2\"pieces |
| ½ | cup | White wine |
| ½ | cup | Basic tomato sauce |
Directions
Bring 6 quarts water to boil and add 2 tablespoons salt.
Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside.
In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997