Friday, April 3, 2009

Pasta Margherita Recipe

1 lb pasta (fettucine, linguine, or even wide egg noodles)
4 Tbsp olive oil
12 oz sliced mushrooms (fresh is great, canned works too)
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
1 28 oz can crushed tomatoes
1/4 cup wine or broth
1/2 cup evaporated milk
1/2 tsp salt
1/3 cup grated Parmesan cheese

  1. Cook pasta according to package directions
  2. Heat olive oil in large skillet on medium-high. Add mushrooms and saute (1 - 2 minutes for canned, 7 minutes for fresh)
  3. Add the garlic and pepper flakes and cook 2 minutes more, stirring frequently. Add the tomatoes and wine/broth and boil 2 more minutes, stirring often. Add the milk and salt, cook 1 minute more.
  4. Thoroughly drain pasta. Return pasta to cooking pot or large serving bowl. Pour on sauce and sprinkle on cheese. Toss and serve immediately.

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