- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 (8-ounce) package cremini mushrooms, finely chopped
- 1/2 cup dry red wine
- 1/4 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can organic crushed tomatoes with basil, undrained
- 1 (2-inch) piece Parmigiano-Reggiano cheese rind
- 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
- calories 334
- fat 7.2 g
- satfat 2.1 g
- monofat 2.5 g
- polyfat 1.9 g
- protein 14.8 g
- carbohydrate 57.7 g
- fiber 9.7 g
- cholesterol 9 mg
- iron 3.3 mg
- sodium 542 mg
- calcium 156 mg
How to Make It
Place dried mushrooms in a spice or coffee grinder; process until finely ground.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
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