PENNE WITH PORTOBELLO MUSHROOM RAGU

Penne With Portobello Mushroom Ragu image

Provided by ratherbeswimmin

Categories European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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2 medium portabella mushrooms (about 8 ounces)
3 tablespoons extra virgin olive oil
1 medium onion, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1/2 cup dry red wine, such as Chianti
1 1/2 cups drained canned whole tomatoes, chopped
1 lb penne
freshly grated parmigiano-reggiano cheese

Steps:

Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Remove and discard the mushroom stems; wipe caps clean.
Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside.
Heat the oil in a large skillet.
Add in the onion and saute over medium heat until translucent, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid.
Stir in the rosemary and salt and pepper to taste; cook for 30 seconds.
Add the wine and simmer until it reduces by half, about 3 minutes.
Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings.
When the water comes to a boil, add salt to taste and the penne.
Cook until al dente, then drain.
Toss the penne with the mushroom sauce and mix well.
Divide among individual bowls and serve immediately with grated cheese passed separately at the table.