Monday, January 26, 2009

Great Pasta for a Cold Winter's Night

Mushroom Ragout
Compliments of our friend, Martha...

4 slices bacon cut crosswise into 1/2-inch pieces
2 small onions finely chopped
1 10 ounce package cremini mushrooms, trimmed and "torn"~ no need to cut the mushrooms just tear them up with your hands
10 ounces or so of other assorted mushrooms (oyster, shitake etc.), trimmed and "torn"
1/4 cup tomato paste
1/2 cup broth or water
2 teaspoons thyme
1/4 cup chopped parsley...if you have some
2 teaspoons red wine vinegar
3/4 lb spaghetti or fettucini
parmesan cheese, shaved for garnish (optional)
In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
Meanwhile, cook pasta until al dente, according to package instructions.
Do not rinse pasta -- return immediately to sauce and toss together. Garnish with reserved bacon and LOTS of shaved Parmesan, if desired. Salt and pepper to taste.

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