Pasta al Sugo di Funghi
Pasta in Mushroom Sauce
This is a vegan recipe.
It's nice to come across a recipe which is naturally vegan, rather than having to be altered to make it so. That said, this mushroom sauce is not worth the time and care invested to make it. My daughter thought it wasn't significantly better than jarred pasta sauce. I disagree myself, but I made it for her.
Pasta in Mushroom Sauce
Ingredients
- 1/4 cup olive oil
- 4 garlic cloves, scored
- 2 oz sliced mushrooms
- 1/8 tsp dried thyme
- 1/8 tsp dried basil
- 1/8 tsp dried marjoram or oregano
- 1/8 tsp dried chervil or parsley
- 1/8 tsp crushed red pepper
- 1/8 tsp grated nutmeg
- salt and pepper to taste
- 2 Tbsp Marsala wine
- 1 cup Italian plum tomatoes, drained and pureed
- 1 tsp minced garlic
- 1 tsp sugar
- 1 white onion, scored
- 8 oz pasta
Directions
Heat olive oil over low heat in a saute or cast iron pan and saute scored garlic cloves until light browned. Remove and discard garlic cloves. Add the mushrooms to the pan and saute until they start to brown. Stir in the thyme, basil, marjoram or oregano and chervil or parsley. Add the red pepper and nutmeg and stir. Season with salt and pepper to taste.
Stir in the Marsala and tomatoes. Taste and adjust seasoning. Add the minced garlic and sugar and stir. Add the onion.
Raise heat to medium-high and cook for 5 minutes. Reduce heat to very low and cook for an hour.
Meanwhile, cook pasta according to package instructions. Drain and transfer to the saute pan with the sauce. Toss and serve.
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Adapted from a recipe in Donaldo Soviero's La Vera Cucina Italiana.
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