Shelly's Recipe

FETTUCCINE WITH MUSHROOM SAUCE

Category: Noodles / Pasta

1 tbsp olive oil
1 onion, sliced
8 ounces cremini or small portobello mushrooms, thickly sliced
1 clove garlic, minced
2 tsp finely chopped, fresh thyme, or 1/2 tsp dried
1/4 cup dry red wine
15 ounces chopped, canned tomatoes, with their juices
12 ounces dried fettuccine
1/4 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Bring a large pot of salted water to a boil. In a large skillet, heat the oil over medium-low heat. Add the onion with a dash of salt and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms are browned and release their juices, 7 to 8 minutes.

Add the wine and cook until it reduces to a glaze, about 4 to 5 minutes. Add the tomatoes and their juices. Adjust the heat to maintain a gentle simmer and cook until thickened, about 10 to 15 minutes more. Season with salt and pepper.

Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain and toss with the mushroom mixture. Top with the Parmesan cheese and serve immediately. Serves 4