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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak mushrooms in boiling-hot water 15 minutes. | 2. Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped. | 3. Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. | 4. Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes. | 5. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. | 6. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. | 7. Add wine and boil until wine is reduced by about half, about 2 minutes. | 8. While sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander. | 9. Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). | 10. Stir in cheese and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
water	1	cup		0.0	0.0	0.0	0.0
carrot	2		quartered cut	50.02	11.6876	1.1346	0.2928
celery rib	2		cut	25.2167	0.0	5.61	0.1417
shallot	3		quartered	-	-	-	-
red bell pepper	1		cut	25.2167	0.0	5.61	0.1417
extra virgin olive oil	3	tablespoons		25.2167	0.0	5.61	0.1417
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red wine	1/2	cup		-	-	-	-
pappardelle pasta	3/4	lb		25.2167	0.0	5.61	0.1417
parmigiano reggiano cheese	1	ounce	grated	25.2167	0.0	5.61	0.1417
parmigiano reggiano cheese				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.