Thursday, January 3, 2008

Pasta with mushroom sauce

Serves 6

2 packages of fresh tortellini or ravioli (in the dairy case)
8 ounces whole white mushrooms, sliced about 1/4 inch thick
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
1/4 cup olive oil
grated Parmesan cheese
Put your water on to boil for the pasta, following the directions on the back of the package. Add about 2 teaspoons of salt to the water.

In a small bowl, add the garlic, red pepper, Italian seasoning, oil and a pinch of salt. Microwave about 20 seconds -- just enough to heat the oil and let the seasonings begin to flavor it.

Take out about 1 tablespoon of the oil/herbs and put it in a skillet over medium heat. Add mushrooms to the oil and saute until the mushrooms are tender, but not mushy. When the mushrooms begin to release water, turn the heat down as low as it will go. They'll continue to cook, as well as making their own sauce as they release water into the skillet.

By now, your pasta water should be boiling. Add pasta. It'll take about 10 minutes to cook at a gentle boil. When it's done, drain it well in a colander. DO NOT RINSE IT. Return pasta to the hot pan that it just came from. Add the mushrooms and their liquid, the remaining olive oil/herbs and about 2 tablespoons of Paremesan cheese. Mix well. Taste one of the tortellini to see if it needs more salt or pepper.

Serve immediately.