Pasta With Mushrooms Sage And Rosemary Food

PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC

Steps:

• Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.

PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY

Steps:

• Begin heating a large pot fill with water for the pasta.
• In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
• Add in the onion; stir/saute for 5 minutes until tender.
• Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
• Add in the garlic; continue to stir/saute until the liquid has evaporated.
• Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
• Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
• When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
• Stir to make sure the pasta doesn't stick to the bottom of the pan.
• Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
• Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
• Sprinkle on the cheese and serve.

SQUASH, MUSHROOM & SAGE PASTA

Steps:

• Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
• Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

MARCELLA HAZAN'S PASTA WITH FOUR HERBS

Steps:

• Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
• While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
• Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
• This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

BAKED CHEESY PASTA WITH WILD MUSHROOMS

Steps:

• Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
• Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.