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Ingredientes
- 1 x recipe Basic Fresh Egg Pasta - (see recipe)
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 med red onion minced 1/4" dice
- 1 x celery stalk cut 1/4" pcs
- 1 lb cremini or possibly portobello mushrooms quartered
- 1 ounce dry porcini mushrooms soaked in hot water
- Â Â for 10 min
- 1 c. Basic Tomato Sauce (see recipe)
- 1/4 c. finely-minced fresh Italian parsley
Direcciones
- Roll out pasta to #4 setting on a pasta rolling machine (approximately 1/8-inch thick.) Cut pasta sheets into 4-inch long pcs and fold each in half. Cut into strips 1/2-inch thick. Take each piece between hands and roll back and forth several times to create a twisted piece. Set aside.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil, onion and celery over medium-high heat till soft, about 8 to 10 min. Add in mushrooms and cook till sweated, about 8 to 10 min. Add in tomato sauce and bring to a boil.
- Meanwhile, drop pasta into boiling water and cook 1 minute, till soft. Drain well and toss into the pan with the mushrooms. Cook till well-coated. Add in the parsley, toss into hot platter and serve.
- Description: "(Strozzapretti Alla Boscaiola)"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 913g | |
| Calories 706 | |
| Calories from Fat 487 | 69% |
| Total Fat 55.15g | 69% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1358mg | 57% |
| Potassium 3102mg | 89% |
| Total Carbs 42.65g | 11% |
| Dietary Fiber 8.5g | 28% |
| Sugars 24.99g | 17% |
| Protein 15.9g | 25% |
