Penne with Portobello Mushroom Ragu
3 tbsp. extra virgin olive oil
1 med. onion (minced)
8 oz. portobello mushrooms, stems discarded; caps halved and cut crosswise in 1/4" strips
1 tsp rosemary leaves (fresh and minced)
salt and ground black pepper
1/2 c. red wine ($4 bottle from Trader Joe's left in a nalgene for a month in the fridge)
14 oz. can whole tomatoes (Muir Glen)
Grated Parmesan Cheese (That favorite one of mine from Whole foods)
1. Start to bring 4 quarts of water to boil
2. Heat oil in skillet (12" All-Clad stainless). When oil is hot add onion and saute for ~5 mins, or until translucent. Add mushrooms and cook, stirring occasionally, for ~5 mins, until quite tender. Stir in rosemary, salt and pepper and cook for 30 secs.
3. Add wine and simmer until reduced by 1/2, ~3 mins. Add tomatoes and simmer until sauce becomes quite thick ~10-15 mins.
4. At some point cook 1lb. pasta as per package directions. I like De Cecco, even though I like whole wheat pasta. =]
*addendums* This sauce is kinda low on veges. I think next time I will add at least carrots. I might add spinach as well, and maybe zucchini, but I haven't decided what else would go well without overpowering the nice mushroom flavor of the sauce. And I will probably add garlic in a batch that isn't made for pickyeater =]