Warm up on blustery winter days with this incredibly hearty dish, which mixes mushrooms, beefy broth, and red wine for a burst of rich flavor. Got vegetarians in the family? Sub in vegetable broth for a lighter but still satisfying dish.
|4 tablespoons olive oil, divided||2 tablespoons tomato paste|
|1 pound crimini mushrooms, cleaned, de-stemmed, and thinly sliced||1 1 /2 cups beef broth|
|1 small carrot, peeled and finely diced||1/2 cup red wine|
|1 large garlic clove, minced||1/2 pound pipette, elbows, or other macaroni|
|2 tablespoons minced sage and more for garnish|
Rinse the pasta briefly in a colander, then set aside.
Heat 2 tablespoons of the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-high heat until shimmering.
Add half the sliced mushrooms in a single layer, toss to coat with olive oil, and cook without stirring for 3-5 minutes. When the mushrooms have started to brown and reduce in size, push them to the side of the pan, add the remaining olive oil and mushrooms, and repeat.
Stir the mushrooms together and continue to cook until deeply browned, about 8 more minutes.
Stir in the carrot, garlic, sage, and salt, and cook for one more minute.
Stir in the tomato paste, then add the broth and red wine and bring to a simmer.
Reduce the heat to medium-low and stir in the pasta.
Cook, stirring frequently, for about 20 minutes until the pasta is tender and has absorbed most of the liquid. Garnish with fresh sage and serve.
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