Mushroom Pasta 2 T. Porcini oil
2 cloves garlic
½ red onion
½ cup red bell pepper, julienned
½ cup carrot, julienned
½ cup dry red wine
1 cup porcini mushrooms
1 ½ cups crushed tomatoes
2 t. fresh basil
1 t. dried rosemary
Salt and pepper
6 cups wide noodles
2 cloves garlic
½ red onion
½ cup red bell pepper, julienned
½ cup carrot, julienned
½ cup dry red wine
1 cup porcini mushrooms
1 ½ cups crushed tomatoes
2 t. fresh basil
1 t. dried rosemary
Salt and pepper
6 cups wide noodles
Heat the oil in a large skillet over medium heat. Add garlic and onions, sauté for 4 minutes. Then red pepper and carrots, sauté 4 more minutes. Add wine, raise heat and boil for 1 minute, reduce heat add mushrooms and simmer for 3 minutes. Add tomatoes, basil and rosemary. Season with salt and pepper. Simmer 10 minutes and serve sauce over cooked noodles.