Recipe: Portabello Pasta in Red Wine Sauce

This recipe is so quick and simple (we adapted it from a recipe on the stewed tomatoes can!) and yet one of the more delicious meals we've had in a long time. Even Al was gushing about it and it contains no formal protein (a big deal for him.) 

Ingredients:

           1 box Penne Pasta          2 Cans Stewed Tomatoes           

1 1/2 Cups Portabello Mushrooms, chopped

        1 Can Tomato Sauce   1 White Onion, chopped    1 tsp. garlic powder           

1/3 cup red wine     1/4 cup oil (canola or vegetable)

     1 pinch (each) italian seasoning, fennel, & pepper

Process:

o Boil water in medium saucepan and cook pasta per instructions.
o Meanwhile, in a large skillet, put onion, mushrooms and garlic in oil and brown
o Add remaining ingredients and bring to boil.
o Simmer on low heat for 10 minutes
o Add almost-cooked pasta and cook for another 5 minutes (until pasta is fully tender and has soaked in the tomato and wine flavors)
o Sprinkle parmesan cheese on top and serve!

Voila! A delicious Italian meal full of flavor and relatively healthy. If you have a heavy red wine that you would prefer not to drink, this is the perfect way to use it up! If you did want to add a protein, we actually thought clams would be amazing. It would keep the Italian flavoring and add a great texture. If shell-fish are not your thing, a few slices of pepperoni would also be delicious!

**Note: I used a burgundy wine for the sauce and it was perfect. Any red cooking wine (not a sweeter red for drinking, would work well) but test a small amount before adding to the recipe. The pasta will soak up the flavor and if you pick the wrong wine, you will not be able to salvage the rest of the dish!