Strozza Pretti alla Boscaiola

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 recipe basic pasta, recipe follows
  • 4 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped into 1/4 inch dice
  • 1 stalk celery, cut into 1/4 inch pieces
  • 1/2 pound crimini or portobello mushrooms, quartered
  • 1 ounce dried porcini mushrooms, soaked 10 minutes in warm water
  • 1 cup basic tomato sauce, recipe follows
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions

Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pieces 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 form a twisted piece. Set aside.

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

In a 12 to 14 inch sauce pan, heat olive oil, and saute onion and celery over medium high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and place in pan with mushrooms. Toss until well coated. Add parsley, transfer to warm platter and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.