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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. | 2. Remove and discard the mushroom stems; wipe caps clean. | 3. Cut the mushrooms in half; slice each half crosswise into 1/4-inch thick strips; set aside. | 4. Heat the oil in a large skillet. | 5. Add in the onion and saute over medium heat until translucent, about 5 minutes. | 6. Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid. | 7. Stir in the rosemary and salt and pepper to taste; cook for 30 seconds. | 8. Add the wine and simmer until it reduces by half, about 3 minutes. | 9. Add the tomatoes and simmer until the sauce thickens considerably, 10-15 minutes; adjust the seasonings. | 10. When the water comes to a boil, add salt to taste and the penne. | 11. Cook until al dente, then drain. | 12. Toss the penne with the mushroom sauce and mix well. | 13. Divide among individual bowls and serve immediately with grated cheese passed separately at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	2	ounces		12.4738	2.1943	1.1963	0.1984
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1		minced	44.0	10.274000000000001	1.21	0.11
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
salt				-	-	-	-
pepper			ground	-	-	-	-
red wine	1/2	cup		-	-	-	-
tomato	1 1/2	cups	drained canned chopped	62.1	13.77	3.24	0.54
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
parmigiano reggiano cheese			grated	-	-	-	-

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