From: Mr Rufus Faloofus
Date: Thu, 19 Apr 2001 22:27:12 -0500
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The Red Pasta (mushroom arabiata sauce)
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* 16oz mushrooms
* 12oz can of diced tomatoes
* 1 tbsp red wine
* 1 tsp red wine vinegar
* 1 tsp sugar
* pinch of red pepper flakes
* 4 cloves of garlic
* 2 bunches green onions
* 10 oz tomato/basil pasta (RP's or Mendocino)
* 10 oz spinach/chive pasta (RP's or Mendocino)
* 1 tbsp olive oil
* fresh parsley
* shredded romano cheese
Start a big pot of water boiling (or a pasta cooker, if you
have one). Slice the mushrooms thinly. Mince the garlic,
and slice up the green onions. Heat a large frying pan, and
add the olive oil. Before it starts to smoke, add the garlic
and red pepper flakes. When the garlic starts to brown, add
the green onions. Stir it up for a bit. Add the canned
tomatoes. When they come to a boil, add the red wine and
sugar and vinegar. Stir and simmer. Add some salt and
pepper.
Start to cook the pasta. DO NOT OVERCOOK IT. When the pasta
goes into the water, add the sliced mushrooms to the sauce.
Stir it up some more. And then a little more.
Drain the pasta and put the sauce on it. Chop up a little
parsley and sprinkle it on. Also some of the romano. Serve
with garlic bread and a spunky red: Castello d'Albola Chianti
Classico, or some such.
--Foofus
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