Recipe - Green Ganganelli With Oyster Mushrooms And Rosemary

1 Recipe fresh green pasta,
rolled to thinnest setting,
on the machine
4 tablespoon Virgin olive oil
1 md Red onion, in 1/8" dice
3 tablespoon Fresh rosemary leaves,
chopped
1 pound Fresh oyster mushrooms, in
1/2"pieces
One half cup White wine
One half cup Basic tomato sauce

Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2 inch squares and then wrap them around a pencil to
form pointed end quills. Set aside.

In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and
rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add
mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato
sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile,
drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta
and add to pan with mushrooms. Toss to coat and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #516 by Sue
suechef@sover.net on Mar 14, 1997