Pasta With Big-Belly Portobello Sauce

1. 1

   Bring salted water to a boil in a deep pasta pan.

2. 2

   Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process.

3. 3

   While the pasta is cooking, heat a large skillet over med-high heat.

4. 4

   Add in oil, garlic, and crushed red pepper.

5. 5

   As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices.

6. 6

   Coat them with the oil with a good shake or two of the pan (or stir).

7. 7

   Sprinkle them with a little salt.

8. 8

   Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft.

9. 9

   There should be a good amount of mushroom gravy in the bottom of the pan.

10. 10

    Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir).

11. 11

    The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter.

12. 12

    Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.