Green ganganelli with oyster mushrooms and rosemary

1 Servings

Ingredients

Quantity Ingredient
1 Recipe fresh green pasta, rolled to thinnest setting, on the machine
4 tablespoons Virgin olive oil
1 medium Red onion, in 1/8\" dice
3 tablespoons Fresh rosemary leaves, chopped
1 pounds Fresh oyster mushrooms, in 1/2\"pieces
½ cup White wine
½ cup Basic tomato sauce

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside.

In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997

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