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Ingredients
- 1 x Recipe basic pasta
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 med Red onion, minced, in 1/4" dice
- 1 stalk celery, in 1/4" pcs
- 1/2 lb Crimini or possibly portobello mushrooms, quartered
- 1 ounce Dry porcini mushrooms, soaked 10 min in hot water
- 1 c. Basic tomato sauce
- 1 bn Italian parsley, finely minced
Directions
- Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pcs and fold each in half. Cut roll into strips 1/2 inch thick. Take each piece between hands and roll back and forth several times to create a twisted piece. Set aside.
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a 12 to 14 inch sauce pan, heat extra virgin olive oil, onion and celery over medium high heat till soft, about 8 to 10 min. Add in mushrooms and cook till sweated, about 8 to 10 min. Add in tomato sauce and bring to a boil.
- Meanwhile, drop pasta into boiling water and cook 1 minute till soft.
- Drain well and toss into pan with mushrooms. Cook till wellcoated. Add in parsley, toss into hot platter and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 679g | |
| Calories 641 | |
| Calories from Fat 484 | 76% |
| Total Fat 54.83g | 69% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1337mg | 56% |
| Potassium 2043mg | 58% |
| Total Carbs 32.75g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 21.1g | 14% |
| Protein 10.0g | 16% |
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