Penne With Mushrooms And Gorgonzola Cheese - Bon Appetit Recipe
Yield: 2 generous sRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
3 large: Garlic cloves, chopped
1/2 lbs: Mushrooms, sliced
4: Plum tomatoes, chopped
2 tbsp: Chopped fresh basil OR,
2 tsp: Dried,
2 tbsp: Chopped fresh oregano OR,
2 tsp: Dried,
3/4 lbs: Penne or other tubular pasta,
1/2 cup: Crumbled Gorgonzola cheese or other blue cheese, about 2 oz
Directions:
Heat olive oil in heavy large skillet over medium-high heat. Add
garlic; saute 1 minute. Add mushrooms; saute until beginning to
soften, about 5 minutes. Add tomatoes, basil and oregano and simmer
until sauce thickens slightly, about 5 minutes. (Can be made 2 hours
ahead. Let stand at room temperature.)
Cook penne in large pot of boiling salted water until just tender but
still firm to bite. Drain, reserving 1/2 C cooking liquid. Add pasta
and cooking liquid to sauce in skillet. Toss over medium heat until
mixture is heated through and sauce coats pasta. Season to taste with
salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola
cheese and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
garlic; saute 1 minute. Add mushrooms; saute until beginning to
soften, about 5 minutes. Add tomatoes, basil and oregano and simmer
until sauce thickens slightly, about 5 minutes. (Can be made 2 hours
ahead. Let stand at room temperature.)
Cook penne in large pot of boiling salted water until just tender but
still firm to bite. Drain, reserving 1/2 C cooking liquid. Add pasta
and cooking liquid to sauce in skillet. Toss over medium heat until
mixture is heated through and sauce coats pasta. Season to taste with
salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola
cheese and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp