Mushroom tomato onion hot pepper Paccheri (or other favorite pasta)
2-cups mushrooms- chopped rough
1 large ripe tomato chopped in bite size pieces
1 red onion sliced rough
3 cloves garlic sliced
1 cup of the pasta water
Basil for garnish
12 oz paccheri pasta or rigatoni, penne or whatever you like
½ cup wine or sherry to deglaze pan
4 T extra virgin olive oil
Sea salt and cracked pepper
First put water on to boil for pasta then wait until sauce is almost done to cook pasta.
Cook the mushrooms in a covered sauté pan with nothing in it to let them sweat and release their liquid.
Add wine and scrape bits of goodness from the bottom of pan.
Add olive oil
Add onions and garlic
After 2 minutes or onions are soft add tomato
Season with salt and pepper
Cook pasta a minute or 2 less than package directions or until al dente.
Add it to the sauce with some of the pasta water until its combined and homogeneous, stirring constantly with a medium fire. The starch of the pasta water
combined with the sauce creates creaminess without the addition of a speck of cream. Dish onto warm plates and serve immediately with some ripped basil and
cracked pepper for garnish as desired.