[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