Ingredients:
Olive oil - 2 tbsp
Mushrooms - 2 cups (quartered)
Capers - 2 tbsp
Parsley - 1 tsp (chopped)
Oregano - 1/2 tsp
Dry red wine Valpolicella - 1/2 cup
Hot light cream - 375 ml
Tomato paste - 2 tbsp
Green onions - 2 (chopped)
Rotini (Twisted pasta) - 375 gms (cooked)
Parmesan cheese - 375 gm (grated)
Salt and pepper to taste
Method:
Olive oil - 2 tbsp
Mushrooms - 2 cups (quartered)
Capers - 2 tbsp
Parsley - 1 tsp (chopped)
Oregano - 1/2 tsp
Dry red wine Valpolicella - 1/2 cup
Hot light cream - 375 ml
Tomato paste - 2 tbsp
Green onions - 2 (chopped)
Rotini (Twisted pasta) - 375 gms (cooked)
Parmesan cheese - 375 gm (grated)
Salt and pepper to taste
Method:
- Heat oi in saucepan. Add mushrooms, capers, parsley, oregano, salt and pepper; cook 3-4 minutes over medium heat.
- Pour in red wine and cook 3 to 4 minutes over high heat.
- Add cream ad mix well. Stir in tomato paste and onions; cook 3 to 4 minutes over low heat.
- Correct with seasoning and serve sauce with pasta. Sprinkle with cheese before serving.
No comments:
Post a Comment