Rotelle With Mushroom Sauce Recipes

CREAMY MUSHROOM SPAGHETTI

Steps:

• Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
• Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
• Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
• While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
• Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

ROTELLE WITH MUSHROOM SAUCE

Steps:

• In a heavy skillet cook the onion in the butter over moderate heat, stirring, until it is softened, add the mushrooms, and cook the mixture, stirring occasionally, for 15 minutes, or until the liquid the mushrooms give off is evaporated and the mushrooms are browned lightly. Stir in the anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook the mixture for 2 minutes, and season it with salt and pepper.
• While the mushrooms are cooking, in a kettle of boiling salted water boil the rotelle until it is al dente, reserve 1/2 cup of the cooking water, and drain the rotelle well. Transfer the rotelle to a large bowl, add the mushroom mixture and the parsley, and toss the mixture well, adding enough of the reserved cooking water to thin the sauce to the desired consistency.

ROTELLE WITH SUMMER TOMATO AND HERB SAUCE

Steps:

• In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes. In a saucepan of salted boiling water cook the pasta until al dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves.

ROTELLE WITH TOMATO AND GOAT CHEESE SAUCE

Steps:

• Put a large pot of salted water up to boil. Heat a large sauce pan (I used a dutch oven type) on med/high and add the olive oil. When it's hot, add the garlic and plum tomatoes. Saute for a couple of minutes until the tomatoes are starting to break down. Add the red pepper flakes and sundried tomatoes and saute for about 2 minutes. Add the broth and allow it to cook away. If it boils down a little bit, that's ok.
• At this point the water should be boiling. Add the pasta and cook according to the package directions. About 2 minutes before it's done, add the goat cheese to the sauce pot and stir to melt and combine (What you're looking for is the sauce becomes a bit more creamy). You can either add some salt and pepper here, or do it on the plate - your choice.
• Drain the pasta and put back in the pasta pot, keep it off the flame, the pot and the pasta are hot enough. Add the spinach and toss to wilt just a little. Pour the sauce into the pasta pot over the pasta and spinach and using tongs (I find it easiest), toss well, but carefully.