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Penne with Portobello Mushroom

Make Penne with Portobello Mushroom Ragu at home with Medium Portobello Mushrooms, Extra Virgin Olive Oil, Medium Onion, Minced Fresh Rosemary Leaves Salt Amp Freshly Ground Black Pepper, and Dry Red Wine Such As Chianti. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 3 tbsp
• 1
• 1 tsp
• 1/2 cup
• 1 1/2 cup
• 1 lb

Method (preview)

1. 1

   Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

2. 2

   Remove and discard the mushroom stems.

3. 3

   Wipe the caps clean.

4. 4

   Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips.

5. 5

   Set aside.

6. 6

   Heat the oil in a large skillet.

7. 7

   Add the onion and saute over medium heat until translucent, about 5 minutes.

8. 8

   Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.

9. 9

   Stir in the rosemary and salt & pepper to taste and cook for 30 seconds more.

10. 10

    Add the wine and simmer until it reduces by half, about 3 minutes.

11. 11

    Add the tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes.

12. 12

    Adjust the seasonings.

13. 13

    When the water comes to a boil, add salt to taste and the penne. Cook until al dente and then drain.

14. 14

    Toss the penne with the mushroom sauce and mix well.

15. 15

    Divide among individual bowls and serve immediately with grated cheese passed separately at the table.