Instant Pot Pasta Sauce With Mushrooms And Red Wine Recipes
VEGETARIAN PASTA SAUCE WITH MUSHROOMS
Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.
Provided by Janice Nagle
Categories Vegetarian Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
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