Penne with Mushroom Sauce

Penne with Mushroom Sauce

Serve this rich dish with a warm baguette and the red wine you opened for the sauce. I opened a $300 dollar bottle of wine for this and I DIDN’T KNOW IT…:confused: …no wonder it was an excellent dish!! I thought my husband would throtle me…LOL :o

2 tablespoons Butter ; divided
1/2 cup Onion ; finely minced
1/4 cup Celery ; finely minced
1/4 cup Carrot ; finely minced
1 1/2 tablespoons Tomato paste
1 cup Dry red wine
1/8 teaspoon Dried thyme
1/8 teaspoon Black pepper
1 can (15.5 oz) Beef consomme
1 package (8oz) Mushrooms ; sliced
1 tablespoon Water
1 teaspoon Cornstarch
1/8 teaspoon Salt
4 cups Penne pasta ; 8oz uncooked
Flat leaf parsley

Melt 1 tablespoon butter in a medium nonstick skillet ove medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stire in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup ( about 3 minutes). Strain through a sieve into a bowl; discard solids. Keep consomme mixture warm.

Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat; and simmer 5 minutes. Combine water and cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.

boil your water to cook your pasta and cook until aldente’…add to sauce…Yum

Bon Appetit!!


Oh this sounds good, even tho I don’t have an expensive bottle of wine :slight_smile: I will make this this week.

Thanks for sharing,