1/4 cup Olive oil
1 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
1 can (32-oz) Italian plum tomatoes, mashed with fork
1/2 cup Onion, finely chopped
1/2 tsp Salt, to taste
2 tbsp Chopped fresh oregano
1 tsp Chopped fresh rosemary
1 tbsp Chopped fresh marjoram
2 tbsp Chopped fresh basil
2 tsp Crushed hot red pepper
12 oz Dried penne pasta
4 oz Grated Romano, or more
4 oz Grated Parmesan, or more
Additional crushed red chile
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NOTE: If using dried herbs, reduce amount by one half. Heat oil in large, deep pot. Add mushrooms & cook until lightly browned & all liquid has evaporated; then add garlic, tomatoes, onion, salt, herbs & 2 teaspoons crushed red pepper. Bring to a boil, reduce heat, cover & simmer about 1 hour. Taste & adjust seasonings. Cook pasta in boiling water according to package directions just until tender to bite. Drain well and toss with sauce. Serve with cheeses on the side and additional crushed red pepper, if desired. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
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