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Rotelle with Mushroom Ragout
Cremini mushrooms cook down with onion, red pepper and tomatoes into a deep, earthy ragout, then coat rotelle pasta. It is just as good over polenta.
- Yield6 servings
- Hands-on25 min
- Total53 min
- Difficulty
Ingredients
- 2½ tbspextra-virgin olive oil
- 1 cuponion, chopped
- 1red bell pepper, medium, about 170 g, cored, seeded and chopped
- 3 clovesgarlic, large, finely chopped
- 450 gcremini mushrooms, sliced
- 2 cupscanned crushed tomatoes
- 1 tbspred wineoptional
- 1½ tspsugar
- ¾ tspdried oregano
- ¾ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 1bay leaf
- 0.13 tspcrushed red pepper flakes, or to tasteoptional
- ¼ cupfresh flat-leaf parsley, choppedoptional
- 340 grotelle, or other short pasta
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