Shelly's Recipe

PENNE WITH MUSHROOM SAUCE

Category: Pasta

2 tbsp butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tbsp tomato paste
1 cup dry red wine
1/8 tsp dried thyme
1/8 tsp black pepper
1 (10 1/2-oz) can beef consomme
1 (8-oz) pkg mushrooms, sliced
1 tbsp water
1 tsp cornstarch
1/8 tsp salt
4 cups hot cooked penne rigate (8 oz uncooked pasta)
Flat-leaf parsley sprigs (optional)

Melt 1 tbsp butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly.

Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consomme mixture warm.

Melt 1 tbsp butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat, and simmer 5 minutes.

Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired. Serves 4