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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a hearty pasta dish and it is meat-free. Recipe is from Rachael Ray's magazine. Ingredients:
1 lb whole wheat penne |
1/4 cup extra virgin olive oil |
4 celery ribs, from the heart chopped |
1 onion, chopped |
1 lb cremini mushroom, quartered |
1 cubanelle pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
1 large carrot, grated |
4 garlic cloves, finely chopped |
1 bay leaf |
1 cup dry red wine |
1 (28 ounce) can crushed tomatoes |
2 cups chicken broth or 2 cups vegetable broth |
1 cup grated parmigiano-reggiano cheese, plus more |
parmigiano-reggiano cheese, to pass around table |
1/2 cup basil leaves, chopped |
Directions:
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain and return the pasta to the pot.
3. While the pasta is cooking, in a large, deep skillet, heat the extra-virgin olive oil over medium-high heat.
4. Add the celery and onion and cook until softened, about 5 minutes.
5. Add the mushrooms, peppers, carrot, garlic and bay leaf, season with salt and pepper and cook until tender, about 5 minutes.
6. Stir in the wine and boil for 3 minutes.
7. Stir in the tomatoes and chicken broth or vegetable broth, lower the heat and simmer for 10 minutes.
8. Stir in the 1 cup cheese and half of the sauce into the pasta.
9. Serve in shallow bowls, topped with the remaining sauce and the basil.
10. Pass extra cheese at the table.
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