[CH] Tonight's Dinner - Fusilli with Tomato, Spinach & Mushroom Sauce

RisaG (radiorlg@home.com)
Mon, 25 Dec 2000 20:08:05 -0500

This came out terrific. DH loved it as did I. The combination of flavors is
amazing. The actual recipe that I adapted it from said you can add a chopped
& mashed jalapeno at serving time if you wish. I didn't but I served it with
extra hot sauce and hot pepper flakes.

                     *  Exported from  MasterCook  *

              Fusilli with Mushroom, Tomato & Spinach Sauce

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Greens                           Mushrooms
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           sun-dried tomatoes -- shredded*
                        boiling water
                        balsamic vinegar
                        Pasta:
   1      lb            dried fusilli pasta
                        Sauce:
   2      tbsp          extra-virgin olive oil
   3      cups          mixed mushrooms -- diced
                        salt and pepper
   3      cloves        garlic -- minced
   3      tbsp          fresh parsley leaves -- chopped
   2      cups          tomato sauce -- your favorite**
     1/2  cup           Parmesan cheese -- divided
   2      cups          spinach leaves -- thick julienne
   2      tbsp          pine nuts -- toasted
          dash          Tabasco Pepper & Garlic Sauce -- to taste

For sun-dried tomatoes: Place tomatoes in a large bowl. Drizzle with a bit
of the balsamic vinegar and pour the boiling water over them. Cover and let
sit for 20-30 minutes until soft. Drain well. Squeeze out excess water.
Discard marinade.

For pasta: Put a big pot of water up to a boil. When boiling, add salt (2
tbsp is usually good) and the fusilli. Cook according to package directions
(14-16 minutes). When cooked, drain well. Reserve a bit of the cooking
water.

For sauce: While pasta is cooking, heat the oil over medium-high heat until
hot. Add the mushrooms. Do not move them for 1 minute so you sear their
flavor in. Saute mushrooms until brown all over, about 5 minutes. Season
with salt and pepper. Add garlic and saute briefly. Add parsley and shredded
sun-dried tomatoes. Cook quickly, removing the pan from the heat to prevent
burning.

Add tomato sauce and simmer.

As soon as the pasta is done, add the pasta to the sauce mixture and toss
well. Add 1/4 cup cheese and reserved pasta cooking water. Add half the
spinach and toss until it is barely wilted.

Put the pasta in the serving bowl. Scatter the remaining spinach leaves over
the pasta. Sprinkle with the nuts and the remaining cheese. Serve
immediately. Pass additional cheese at the table. Also serve with additional
red pepper flakes or hot sauce.

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NOTES : Risa's notes:

* Hydrate the tomatoes by soaking in boiling water for 20 minutes or so.
Then shred them.

** If using jarred or canned tomato sauce, put the sauce in a pot and heat
to a simmer. Add a pinch of marjoram or oregano, 1 clove of garlic, minced
and a pinch of crushed red pepper flakes. Simmer for 15 minutes. Remove from
heat.

RisaG