MUSHROOM RAGOUT WITH PASTA

Mushroom Ragout with Pasta image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

Previous Next

4 slices bacon, cut crosswise into 1/2-inch pieces
2 small onions, finely chopped
2 packages (10 ounces each) cremini mushrooms, trimmed and quartered
2 packages (10 ounces each) white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped fresh parsley
2 teaspoons red-wine vinegar
3/4 pound spaghetti
Shaved Parmesan, for garnish (optional)

Steps:

In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.

Nutrition Facts : Calories 290 g, Fat 3 g, Fiber 2 g, Protein 13 g