A tasty pasta sauce with mushrooms, green beans, and some tomato to give it body. Perfect with penne! To serve 4, you'll need:
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3/4 pound (320 g) penne
- 1/2 pound (225 g) cultivated mushrooms
- (The addition of a few dried porcini, steeped in warm water 20 mins and minced, won't hurt)
- 1/2 pound (225 g) string beans
- 1/2 pound (225 g) ripe plum tomatoes
- 2 baby carrots
- A small onion
- 1/2 a garlic clove
- A small bunch parsley
- 2 tablespoons grated Parmigiano
- 3 tablespoons olive oil
- Salt & Pepper
- Half a small hot red pepper, seeded and crumbled (optional)
Preparation:
Blanch, peel and seed the tomatoes, and then blend them. Remove the strings from the beans, if necessary, and chop them. Finely slice the carrot and the mushrooms.
Set a pot of water to boil for the pasta.
Mince the onion and sauté it in the olive oil until it wilts; in the meantime mince the parsley and the garlic. Stir half the parsley and the garlic into the onion, cook a few seconds more, and add the mushrooms and carrots. Cook for about three minutes, then stir in the blended tomatoes. Season with salt and pepper (or red pepper, going easy) to taste, and simmer over a low flame for about 20 minutes.
While the sauce is simmering the water will come to a boil; lightly salt it and cook the pasta, timing it so it will be ready when the sauce is. Drain the pasta while it's still al dente, stir in the sauce, dust it with the remaining parsley and the grated cheese, and serve.
In terms of a wine, I'd go with a steel-fermented white, for example a Montenidoli's Vernaccia di San Gimingnano Tradizionale or their Vinbrusco, which is a blend of Malvasia and Trebbiano.
Yield: 4 servings penne with a mushroom and green bean sauce.
Set a pot of water to boil for the pasta.
Mince the onion and sauté it in the olive oil until it wilts; in the meantime mince the parsley and the garlic. Stir half the parsley and the garlic into the onion, cook a few seconds more, and add the mushrooms and carrots. Cook for about three minutes, then stir in the blended tomatoes. Season with salt and pepper (or red pepper, going easy) to taste, and simmer over a low flame for about 20 minutes.
While the sauce is simmering the water will come to a boil; lightly salt it and cook the pasta, timing it so it will be ready when the sauce is. Drain the pasta while it's still al dente, stir in the sauce, dust it with the remaining parsley and the grated cheese, and serve.
In terms of a wine, I'd go with a steel-fermented white, for example a Montenidoli's Vernaccia di San Gimingnano Tradizionale or their Vinbrusco, which is a blend of Malvasia and Trebbiano.
Yield: 4 servings penne with a mushroom and green bean sauce.
