Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound grilled assorted wild mushrooms, such as shiitake, oyster, and portobello, cut into 1/2-inch dice

  3. 3/4 cup chopped yellow onions

  4. 1/4 cup chopped carrots

  5. 1/4 cup chopped celery

  6. 1 tablespoon chopped garlic

  7. 1/2 cup Madeira

  8. 2 tablespoons tomato paste

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon ground black pepper

  11. 1 (28-ounce) can whole tomatoes

  12. 1 (15-ounce) can tomato sauce

  13. 1 cup water

  14. 1 teaspoon fresh thyme

  15. 1 teaspoon minced fresh rosemary

  16. 1 pound pasta rags, cooked al dente Pecorino Romano, shaved with a vegetable peeler

Instructions Jump to Ingredients ↑

  1. In a medium pot, heat the oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. Add the Madiera and cook until reduced, 3 minutes. Add the tomato paste, salt and pepper, and cook, stirring, for 30 seconds. Add the tomatoes, sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning, to taste. Add the pasta and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta. † Yield : 6 servings


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