Pasta With Portabella Tomato Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 large portabella mushroom, trimmed, wiped clean, diced into 1/4 inch pieces (about 8 ounces)
• 1/2 cup diced onion
• 1 garlic clove, minced
• 1/4 cup chopped italian parsley
• 1 teaspoon minced fresh thyme
• salt
• fresh ground black pepper
• 1 (28 ounce) can plum tomatoes, with juices
• 12 ounces rigatoni pasta (or other large pasta shape)

Recipe

• 1 heat olive oil in large broad saucepan or deep skillet.
• 2 add mushroom; cook over medium heat, stirring, until golden brown, 3 to 5 minutes.
• 3 add onion; cook until golden, 3 to 5 minutes.
• 4 stir in garlic, parsley and thyme.
• 5 sprinkle with salt and pepper.
• 6 puree tomatoes through food mill or pulse in food processor; add to mushroom mixture.
• 7 bring to a boil.
• 8 reduce heat to low and cook, uncovered, until sauce is thickened, about 20 minutes.
• 9 meanwhile, cook pasta according to package directions.
• 10 drain.
• 11 add sauce and mix to coat pasta.