cdag
Nitro Member
- Joined
- Jan 12, 2010
- Messages
- 634
- Age
- 46
- Location
- Northeast US
*Boil pasta. ( liberally salt the water, but oil is not
necessary. It only floats, and goes down the
drain$$$!)
Drain, set aside.
*Heat pan, add oil or butter, saute mushrooms.
Halfway
through, add garlic (don't salt mushrooms 'til
cooked, it will
draw out the water and you wont get nice crispy
mushrooms!)
*Add Madeira wine away from heat, as it may flame.
about
a cup and a half per pound of pasta. Cook wine
until
reduced by about half.
*stir in spinach, then add tomatoes. Cook only until
tomatoes come to a boil.
*Reintroduce pasta to the pan, then stir in just
enough
cream to make the sauce appear orange in color.
Heat just
until boiling. Salt and pepper to taste.
*may finish with parmesan or romano cheeses, Red
Pepper
flakes, if desired. A good, crusty Italian loaf is a
must as
well.
necessary. It only floats, and goes down the
drain$$$!)
Drain, set aside.
*Heat pan, add oil or butter, saute mushrooms.
Halfway
through, add garlic (don't salt mushrooms 'til
cooked, it will
draw out the water and you wont get nice crispy
mushrooms!)
*Add Madeira wine away from heat, as it may flame.
about
a cup and a half per pound of pasta. Cook wine
until
reduced by about half.
*stir in spinach, then add tomatoes. Cook only until
tomatoes come to a boil.
*Reintroduce pasta to the pan, then stir in just
enough
cream to make the sauce appear orange in color.
Heat just
until boiling. Salt and pepper to taste.
*may finish with parmesan or romano cheeses, Red
Pepper
flakes, if desired. A good, crusty Italian loaf is a
must as
well.
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