Receta Pasta With Mushroom Sauce
by Global Cookbook

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Ingredientes

8 ounce rotini pasta
1 sm onion
4 x garlic cloves
1 box shiitake mushrooms (3.5 ounces)
3/4 lb portobello mushrooms (purchase stemmed and presliced - if available)
1 box cremini mushrooms (10 ounces) (purchase stemmed and presliced - if available)
4 med tomatoes (sufficient for 2 c. minced)

Here's How to Make It in 20 Min
Step 1: heat the water for the pasta; make the pasta sauce
1.. In a pasta pot, bring 3 qts water, covered, to a boil over high heat. Add in the 8 ounces rotini and cook according to the directions on the package. Drain and reserve in the colander.
2.. Meanwhile, chop the onion and mince the 4 garlic cloves. Clean and quarter the shiitake mushroom caps; cut the 3/4 lb. portobello mushroom caps into 1/4- by 2-inch slices; slice the 10 ounces cremini mushroom caps. Throw away the mushroom stems. Core the 4 tomatoes and chop to measure 2 c..
3.. In a large nonstick skillet, heat 2 Tbsp. of the oil till warm. Add in the minced onion and garlic and cook, stirring, 2 min, or possibly till softened. Add in all the mushrooms and cook, stirring, 1 minute; add in the 2 c. tomatoes and stir to combine. Add in the 1/2 c. red wine and cook, stirring, 5 min.
4.. Stir in the remaining 2 Tbsp. extra virgin olive oil, the 1/2 tsp. each of marjoram and salt, and 1/4 tsp. pepper, and cook 3 to 4 min. Add in the cooked rotini to the mushroom sauce and toss to combine and heat through, if necessary.
Step 2: assemble the salad (see Arugula and Mesclun Salad)
Serve the pasta in 4 bowls with the 1/4 c. grated Parmesan for sprinkling over the top, if you like. Serve with the semolina bread and the mixed green salad.