- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Pasta With Red Wine and Mushroom Sauce
Description
If you love mushrooms and wine, you have to try this recipe! It's quick, easy, cheap, and delicious, so if you aspire to be more handy in the kitchen, this is a good dinner recipe to help you cultivate your interest in cooking. It can be served as an entrée or a side dish, and it pairs well with just about anything, including the rest of the bottle of red wine!
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add to shopping list Ingredients
8 ounces Mushrooms (shiitake, cremini, white button, or portobello)
2 cloves garlic, finely chopped
4-5 tablespoons cold butter, separated
Olive Oil
8 ounces pasta (farfalle, linguine, campanelle)
3 tablespoons tomato paste
3/4 cup red wine
fresh parsley, Parmigiano Reggiano for garnish
salt
1/2-1 cup reserved pasta water
Preparation
Cut or quarter your mushrooms into chunks no less than 1/2 of an inch in size. Meanwhile, heat a large pot of water to a boil and cook the pasta according to the packaging directions. Begin to make the sauce when you drop the pasta in the boiling water by placing a large sauté pan over high heat. Coat the pan with about one tablespoon of butter (or olive oil), and when it's good and hot, add your mushrooms and sprinkle with about 1/2 teaspoon of salt. The high heat will allow the mushrooms to cook quickly so that the moisture they release is instantly evaporated, and they stay in a more substantial form, rather than become too soft. After the mushrooms have released most of their moisture (about 4-5 minutes), turn the heat down to medium-low and add the garlic. Add a little extra oil, if needed, so that the garlic doesn't burn, and cook for 2 minutes. Push the mushrooms and garlic off to the side and add the tomato paste, stirring it for about 20-30 seconds - you want it to slightly cook, but not burn. Next, mix together the mushrooms and the tomato paste, then stir in the red wine. After the alcohol has evaporated and the liquid has reduced by at least one-half, turn the heat to low. Add four tablespoons of cold butter in small amounts, one pat at a time, and simply swirl the pan to combine. After the butter has melted, add about 1/2 cup of the pasta water to the sauce to thin it out, and remove it from the heat. Toss the sauce with the pasta, adding more pasta water, if needed, so that the pasta is coated, but not dry. Salt to taste. Garnish with chopped parsley and freshly-grated Parmigiano Reggiano.
Since this dish isn't particularly dense when it comes to nutrition, round out your meal with a large, tasty Mediterranean salad, with green leaf lettuce, Kalamata olives, scallions, chopped red peppers, tomatoes, feta, and a balsamic vinaigrette. Oh, and don't forget to pour yourself a large glass of that delicious red wine!
Post a Question or Comment
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5/17/11
Theresa111 says:
This is just the way I like to make this dish. Bring on the glass of wine! Great recipe.
7/26/11
Theresa111 says:
You won me over. It's 2:30 AM and I have all the ingredients. I'm making it now. I'll drink a 1/3 glass of vino, too.
mommak says:
cant wait to try this tonight i think im gonna have to take the mushrooms out and add meat my husband doesnt eat it with out meat
