Penne with Mushroom Sauce

recipe
Serve this rich dish with a warm baguette and the red wine you opened for the sauce.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 301
Caloriesfromfat 21 %
Fat 7.1 g
Satfat 3.9 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 10.4 g
Carbohydrate 49.4 g
Fiber 3.1 g
Cholesterol 16 mg
Iron 3.2 mg
Sodium 441 mg
Calcium 32 mg

Ingredients

2 tablespoons butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tablespoons tomato paste
1 cup dry red wine
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) package mushrooms, sliced
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon salt
4 cups hot cooked penne rigate (8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)

Preparation

Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consommé. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consommé mixture warm.

Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and sauté 5 minutes. Add reserved consommé mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.

Note:

Sam Brannock,

August 2004
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