Porcini Mushroom Pasta INGREDIENTS
- 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 red onion, minced - 1/2 cup red bell pepper, julienned - 1/2 cup julienned carrots - 1/2 cup dry red wine - 1 cup rehydrated porcini mushrooms - 1 1/2 cups crushed tomatoes - 2 teaspoons chopped fresh basil - 1 teaspoon dried rosemary, crushed - salt and pepper to taste - 6 cups tagliatelle ( wide noodles) DIRECTIONS 1. Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes. 2. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.
