About This Recipe
It's family pleasing recipe that will have everyone's mouth watering as they smell the aroma as it is cooking. This easy to prepare meal is so delicious. Read all of the directions then get ready, set and go. It is ready to plate as soon as the pasta is mixed into the pan.
Ingredients
½ C onion, chopped (if the onion is hot rinse in water to remove the heat)
3 to 6 Cloves of garlic, minced, chopped or slivers.
¼ C Italian parsley, chopped (Optional)
1 T Extra virgin olive oil
4 Cups Mushrooms
1 to 2 C TVF Tomato Basil Garlic Sauce. Amount used depends on how much sauce you like.
8 oz. Ricotta or Goat cheese - (Optional)
8 oz. Pasta of choice
1 to 2 T Salt for pasta water
Preparation
Preparation: Read all directions before beginning.
Chop onion, garlic and parsley. Set aside.
Cut mushrooms into bite size pieces pr slices
Start heating salted water in a large pot to a boil for the rigatoni. Follow direction on pasta package.
Follow direction of pasta package. Add pasta to salted boiling water. Stir to make sure they do not stick together. When pasta is cooked, drain in a colander.
While pasta is cooking heat a saucepan large enough to cook the remaining ingredients.
Add olive oil (EVOO) to the pan.
When heated add onions and garlic. Stir until they are transparent.
Add mushrooms to the onion and garlic mixture and cook thoroughly.
Add parsley, if wanted, while cooking.
When browned add TBGS, stir and lower heat to simmer.
Remove saucepan from heat, add ricotta cheese and mix thoroughly.
Add pasta and mix thoroughly.
Plate and serve immediately.
Salad can be made while you chop the onions, garlic and parsley. Bread can be toasted while you cook the sausage. Wine can be opened at any time.
