Orzo With Mushrooms and Fontina |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Cook's Illustrated Ingredients:
2 tablespoons extra virgin olive oil |
1 small onion, minced |
1 garlic clove, minced |
1 lb fresh mushrooms, trimmed and sliced thin |
3 canned whole tomatoes, finely chopped |
2 teaspoons finely chopped fresh sage, leaes |
salt |
fresh ground black pepper |
1 lb orzo pasta |
4 ounces italian fontina cheese, shredded |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.
2. Add in garlic and cook until fragrant, another minute.
3. Add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.
4. Add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.
5. Season with salt and pepper to taste.
6. Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.
7. Cook until al dente; drain the pasta and return it to the cooking pot.
8. Toss with the sauce, Fontina, and Parmesan; serve immediately.
|
|