Pristine penne

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
1 pounds Fresh mushrooms; sliced
2 \N 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
\N \N Additional crushed red chile

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, .

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