The name of this recipe makes it sound more labor intensive than it actually is. It’s really quite easy to throw together and I was shocked by how good it was. You can easily make it vegan by just leaving off the cheese, but if you aren’t concerned about the vegan-ness of it all, then definitely include the grated Gruyere. To borrow a term from every cooking competition show that has every existed, it really elevates the dish.
This is another recipe from my newest cookbook purchase, Fresh Food Fast, and it even comes from the winter section! So cook it up on a cold night and serve with a big glass of wine.
What You’ll Need:
- Sea salt
- 12 ounces whole wheat penne or other small pasta
- 2 tbps extra-virgin olive oil
- 1 cup diced red oinion
- 4 garlic cloves, thinly sliced
- 7 fresh sage leaves, chopped (I didn’t have this and just used some dried sage)
- 2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
- 1 tsp paprika
- 1/2 dry red wine
- 1 can (14 ounce) whole peeled tomatoes with juice, coarsely chopped
- 1 can (15 ounce) red kidney beans, with liquid
- 2 tsp soy sauce
- 1/4 cup grated Gruyere cheese for garnish
- 2 tbsp chopped fresh parsley for garnish
What You’ll Do:
- Bring a pot of water to a boil to cook pasta.
- In a pan, warm oil over medium heat until hot, but not smoking. Saute onion, garlic, sage and 1 tsp salt, stirring occasionally, for 2 minutes.
- Raise the heat and add the mushrooms and paprika. Saute until the mushrooms soften, roughly 2 minutes.
- Add wine to the mushroom mixture and scrape up any brown bits from the bottom of the pan. Bring to a boil, and continue boiling for about 2 minutes, until slightly thickened.
- Add tomatoes with their juice, beans with their liquid and the soy sauce. Reduce heat to medium and simmer, uncovered, until liquid reduces to a rich sauce. This takes about 10 minutes.
- Serve the cooked pasta topped with the ragout, and sprinkled with cheese and parsley.