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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil for the pasta. | 2. Meanwhile, in a high sided skillet, heat the oil over medium heat. When the oil ripples, add the mushrooms, allspice, bay leaf, oregano, and black pepper and cook until the mushrooms darken and become tender, 6-7 minutes. | 3. Add the carrots, celery, onions, garlic, and cubanelle and bell peppers and season with salt. Cook for 6-7 minutes more, then stir in tomato paste and cook 1 minute. Add the wine and stir with a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook for 1 minute to reduce the wine, then stir in the stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with Worcestershire and salt and pepper to taste. Simmer for 10 minutes more, then discard the bay leaf. | 4. While the ragout is cooking, salt the boiling water and cook the penne to al dente. When the pasta is done, drain it and return it to the hot pot. Toss with half the sauce, the basil, and the 1/2 cup of grated cheese. Top bowlfuls of pasta with the remaining sauce and pass more grated cheese at the table. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
cremini mushroom	1		quartered	25.2167	0.0	5.61	0.1417
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
bay leaf	1			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper				-	-	-	-
carrot	1		peeled grated chopped	25.01	5.8438	0.5673	0.1464
celery rib	2		chopped	25.2167	0.0	5.61	0.1417
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	4 -5		chopped	25.2167	0.0	5.61	0.1417
cubanelle pepper	1		seeded chopped	25.2167	0.0	5.61	0.1417
red pepper	1		roasted seeded chopped	1.25	0.2753	0.0584	0.0138
salt				-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
red wine	1	cup		-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
worcestershire sauce				-	-	-	-
wheat penne	1	lb		25.2167	0.0	5.61	0.1417
basil leaf	1/2	cup	shredded	25.2167	0.0	5.61	0.1417
parmigiano reggiano cheese	1/3	cup	grated	25.2167	0.0	5.61	0.1417

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