Green Ganganelli with Oyster Mushrooms and Rosemary

1. 1

   Bring 6 quarts water to boil and add 2 tablespoons salt.

2. 2

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

3. 3

   Set aside.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Add white wine and tomato sauce and bring to boil.

8. 8

   Lower heat and simmer 5 to 6 minutes.

9. 9

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

10. 10

    Drain pasta and add to pan with mushrooms.

11. 11

    Toss to coat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.