Green Ganganelli with Oyster Mushroom and Rosemary

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills.

4. 4

   Set aside.

5. 5

   In a 12- to 14-inch saute pan, heat oil until smoking.

6. 6

   Add onion and rosemary and cook until softened and fragrant, 6 to 7 minutes.

7. 7

   Add mushrooms and cook until wilted, 3 to 4 minutes.

8. 8

   Add white wine and Basic Tomato Sauce and bring to boil.

9. 9

   Lower heat and simmer 5 to 6 minutes.

10. 10

    Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes.

11. 11

    Drain pasta and add to pan with mushrooms.

12. 12

    Toss to coat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.