FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI
Fresh mushrooms sautéed in extra virgin olive oil and garlic. Simmered in a smooth tomato sauce with a touch of allspice and heat. Served over cooked mostaccioli pasta!
3 T. margarine
3 T. extra virgin olive oil (something flavorful)
3 garlic cloves, peeled and finely chopped with 20 fresh basil leaves
1 lb. mushrooms, cut into 1/4-3/8 inch cubes
salt and black pepper
2, 28 oz. cans Ready-Cut Tomatoes or Diced Tomatoes in juice
10-3/4 oz. can tomato puree
12 oz. can tomato paste
1/4 t. ground allspice
3 shakes red cayenne pepper
1-1/2 lbs. mostaccioli pasta
In extra-large skillet, over low heat, melt margarine with oil. Add garlic and basil mixture and cook for 1 minute only.
Add mushrooms; salt and pepper as desired; stir well, then cook over medium-low heat till all mushroom cubes become dark brown, but still moist. This will take about 15-20 minutes. Stir occasionally.
Add tomatoes, tomato puree, tomato paste, allspice and red cayenne pepper. Stir well; cover and cook for 2 hours, stirring occasionally. Sauce should cook at just a hiccup of a boil.
Cook mostaccioli in salted, boiling water according to package instructions. Drain, and rinse quickly under cold water. Spoon onto plates, then ladle sauce over each serving.
Notes: Don’t add a can of water with the tomato paste as you do with other sauces. Be sure to keep covered to avoid evaporation. If the sauce becomes too thick, however, do add a little water.
Cook mushrooms as instructed; you want them well-done.
Serve with salad of greens with a homemade oil and vinegar dressing.