Pristine penne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | pounds | Fresh mushrooms; sliced |
| 2 | Cloves garlic; minced | |
| 1 | can | (32-oz) Italian plum tomatoes; mashed with fork |
| ½ | cup | Onion; finely chopped |
| ½ | teaspoon | Salt; to taste |
| 2 | tablespoons | Chopped fresh oregano |
| 1 | teaspoon | Chopped fresh rosemary |
| 1 | tablespoon | Chopped fresh marjoram |
| 2 | tablespoons | Chopped fresh basil |
| 2 | teaspoons | Crushed hot red pepper |
| 12 | ounces | Dried penne pasta |
| 4 | ounces | Grated Romano; or more |
| 4 | ounces | Grated Parmesan; or more |
| Additional crushed red chile | ||
Directions
NOTE: If using dried herbs, reduce amount by one half. Heat oil in large, deep pot. Add mushrooms & cook until lightly browned & all liquid has evaporated; then add garlic, tomatoes, onion, salt, herbs & 2 teaspoons crushed red pepper. Bring to a boil, reduce heat, cover & simmer about 1 hour. Taste & adjust seasonings. Cook pasta in boiling water according to package directions just until tender to bite. Drain well and toss with sauce. Serve with cheeses on the side and additional crushed red pepper, if desired. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .