Recipe - Strozza Pretti Alla Boscaiola

1 Recipe basic pasta
4 tablespoon Extra virgin olive oil
1 md Red onion, chopped, in 1/4"
dice
1 Stalk celery, in 1/4" pieces
One half pound Crimini or portobello
mushrooms, quartered
1 ounce Dried porcini mushrooms,
soaked 10 minutes in warm
water
1 cup Basic tomato sauce
1 bn Italian parsley, finely
chopped

Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets
into 4 inch long pieces and fold each in half. Cut roll into strips 1/2
inch thick. Take each piece between hands and roll back and forth several
times to form a twisted piece. Set aside.

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

In a 12 to 14 inch sauce pan, heat olive oil, onion and celery over medium
high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until
sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil.
Meanwhile, drop pasta into boiling water and cook 1 minute until soft.
Drain well and toss into pan with mushrooms. Cook until wellcoated. Add
parsley, toss into warm platter and serve.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #566 by Sue
suechef@sover.net on Apr 14, 1997