Green Ganganelli with Oyster Mushroom and Rosemary
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Ingredients
| 1 recipe | Green Pasta, rolled to thinnest setting on machine | | 4 tbsp. | virgin olive oil | | 1 | md. red onion, chopped into 1/8-inch dice | | 3 tbsp. | chopped fresh rosemary leaves | | 1 lb. | fresh oyster mushrooms, sliced 1/2-inch thick | | 1/2 cup | white wine | | 1/2 cup | Basic Tomato Sauce |
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Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills. Set aside.
In a 12- to 14-inch sauté pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and Basic Tomato Sauce and bring to boil. Lower heat and simmer 5 to 6 minutes.
Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.
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