Pasta With Big-Belly Portobello Sauce

"From Rachael Ray."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Bring salted water to a boil in a deep pasta pan.
  • Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process.
  • While the pasta is cooking, heat a large skillet over med-high heat.
  • Add in oil, garlic, and crushed red pepper.
  • As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices.
  • Coat them with the oil with a good shake or two of the pan (or stir).
  • Sprinkle them with a little salt.
  • Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft.
  • There should be a good amount of mushroom gravy in the bottom of the pan.
  • Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir).
  • The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter.
  • Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was looking for a delicious way to use up all of the portobellos that I had, and this recipe blew our taste buds out of the water. So much complex flavour. Absolutely will be making this a staple in my house.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes