Green Ganganelli with Oyster Mushrooms and Rosemary

  • Recipe Courtesy of Mario Batali

Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
4 servings
Level:
Easy

Ingredients

  • 1 recipe fresh green pasta, rolled to thinnest setting on the machine
  • 4 tablespoons chopped onion
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 pound fresh oyster mushrooms, sliced into 1/2inch thick pieces
  • 1/2 cup white wine
  • 1/2 cup basic tomato sauce, recipe follows

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2inch squares and then wrap them around a pencil to form pointed end quills. Set aside.

In a 12 to 14inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.

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