Portobello Ragú
October 18th, 2006
Ingredients:
1 lb. RP’s Fresh Tri-color Fusilli
4 T olive oil
2 cloves garlic crushed
1 lb. portobello mushrooms cleaned and cut into 1/2 in. pieces
1 medium onion chopped fine
1 t fresh rosemary chopped fine
1 28oz can good quality crushed tomatoes
1/4 T black pepper
salt to taste
fresh grated Parmigiano-Reggiano
Preparation
Heat the olive oil over medium high heat and add the garlic. Cook garlic for about 30 seconds, do not brown. Add portobello mushrooms and onion and sauté till slightly softened. Add all of the remaining ingredients and simmer for 15 min. partially covered. Boil fresh pasta until tender. Drain the pasta and top with portobello ragú.
Tags: food, pasta, portobello, ragu, recipes
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Peter Robertson has more great recipes here: http://www.eccolapasta.com/recipe.asp