Strozzapretti Alla Boscaiola

Recipe Ingredients

1		Basic fresh egg pasta - see * note
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - chopped 1/4" dice (medium)
1		Celery stalk - cut 1/4" pieces
1/2 lb	227g / 8oz	Crimini or portobello mushrooms - quartered
1 oz	28g	Dried porcini mushrooms - soaked 10 minutes in warm water
1 cup	237ml	Basic tomato sauce - see * note
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" and "Basic Tomato Sauce" recipes which are included in this collection.

Roll out pasta to No. 4 setting, roughly 1/8-inch thick. Cut pasta sheets into 4-inch long pieces and fold each in half. Cut roll into strips 1/2-inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside.

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch sauce pan, heat olive oil, onion and celery over medium-high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add Basic Tomato Sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until well coated. Add parsley, toss into warm platter and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5725)

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