Thread: Pasta with tomato, Mushroom, and Sausage Sauce

Pasta with tomato, Mushroom, and Sausage Sauce
1/4 lb mushrooms
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, chopped
1 celery rib with leaves, chopped
1 tbs parsley
1 tsp fennel
1/2 lb Italian sausage meat, crumbled
2 tbs tomate paste
1/2 cup water
1/2 cup dry red wine
2 cups tomates, finely chopped (can use canned)
salt, to taste
pinch of pepper
1 lb pkg rigatoni, penne, shells (or whatever is in your pantry)
Parmesan to serve
Slice mushrooms. Set aside. Warm the olive oil in a large pan. Add the onion, garlic, carrot, celery and parsley, and stir well. Saute the mixture over medium-low heat until the vegetables soften, about 10 minutes. Add the mushrooms, fennel and sausage to the pan, using a wooden spoon to break up the sausage. Saute gently until the sausage loses most of its pink color and the mushrooms sweat, about 5 minutes. do not overcook the sausage or it will toughen. Stir in the tomato paste and water. Let the mixture come to a simmer. Add the wine, tomatoes, 1/3 tsp salt, and the pepper. Simmer the sauce over low heat, partially covered, until thick and aromatic, about 45 minutes. Cook the pasta as directed. Drain the cooked pasta and transfer to a serving bowl. Add the sauce to the bowl, toss well, and serve, passing Parmesan at the table. Serves 4 = about 875 calories.