Hearty Pasta with Mushroom Ragu
This is not a "from scratch" recipe...it just tastes like it is
Prep time: 15 minutes
Cooking time: 15 minutes
2 tbsp olive oil
1 large onion, coarsely chopped
lots of mushrooms, cut in chunks (I used a couple of Portobello and 3 big double handfuls of cremini)
1 handful of pitted kalamata olives, chopped
2 cloves garlic, minced
1 tbsp dried mixed Italian herbs
1 jar of store-bought sauce
1 tsp red chili pepper flakes (optional)
1 tsp sugar
1 box multigrain fusili (or whatever pasta you have on hand)
1. Put the water up to boil in a Dutch oven.
2. In a medium sized pot or large skillet, over medium heat, saute the onion in the olive oil until soft (5 minutes). Add the mushrooms, more oil if needed, toss and continue to saute until the mushrooms brown. Add the olives, garlic and herbs and toss until fragrant (2 minutes). Add the bottled sauce,sugar and chili pepper flakes, toss and simmer.
3. Once the water comes to a boil in the Dutch oven, add the pasta and salt and cook until al dente (anywhere from 5-9 minutes depending on the pasta).
4. Drain the pasta and place in a large serving bowl. Taste the sauce and adjust seasoning as required, add to the pasta and toss.
I like to make the entire box so I can either freeze or keep a couple of meals worth in the fridge.
To serve...just sprinkle with lots of grated Asiago or Parmeggiano-Reggiano cheese... a simple salad with quick vinaigrette is a perfect side.