Ingredients:
1/4 cup extra virgin olive oil
1 large portabella mushrooms, trimmed, wiped clean, diced into 1/4 inch pieces ( about 8 ounces)
1/2 cup diced onions
1 garlic cloves, minced
1/4 cup chopped Italian parsley
1 teaspoon minced fresh thyme
salt
fresh ground black pepper
1 (28 ounce) cans plum tomatoes, with juices
12 ounces rigatoni pasta ( or other large pasta shape)
Directions:
Heat olive oil in large broad saucepan or deep skillet.
Add mushroom; cook over medium heat, stirring, until golden brown, 3 to 5 minutes.
Add onion; cook until golden, 3 to 5 minutes.
Stir in garlic, parsley and thyme.
Sprinkle with salt and pepper.
Puree tomatoes through food mill or pulse in food processor; add to mushroom mixture.
Bring to a boil.
Reduce heat to low and cook, uncovered, until sauce is thickened, about 20 minutes.
Meanwhile, cook pasta according to package directions.
Drain.
Add sauce and mix to coat pasta.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.