Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, December 3, 2013

Pasta with Red Wine-Mushroom Sauce

Red wine adds a rich, flavorful depth to sauces—with or without meat. This vegetarian dish has plenty of earthy mushrooms and a deep, slightly thick red sauce that make it hearty without being heavy. It’s a simple dinner with simply delicious taste.

Serves 4

  • 2 tbsp olive oil
  • 1/2 cup chopped white onion
  • 1/2 cup chopped red bell pepper
  • 3 garlic cloves, finely chopped
  • 8 oz white button mushrooms, thinly sliced
  • 6 oz crimini mushrooms, thinly sliced
  • 1-1/2 cups crushed tomatoes (from a 28-oz can)
  • 3/4 cup dry red wine
  • sea salt
  • freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 6-7 oz angel hair pasta
  • Parmigiano-Reggiano, for serving (optional)
Sauce Ingredients
  1. Heat a large, deep skillet or saucepan over medium heat and add the oil. Add the onion, bell pepper, and garlic and sauté 3 minutes.
  2. Add all mushrooms and cook, stirring frequently, until tender and most of the liquid is absorbed, 9-10 minutes.
Onion, Bell Pepper, and Garlic 
Mushrooms Beginning to Cook 
Cooked Mushroom Mixture
  1. Add the tomatoes and wine and season with salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook slowly, 45 minutes. Leave the lid slightly ajar for the last 15 minutes to help the sauce thicken.
Sauce Beginning to Cook 
Sauce Nearly Cooked
Mushroom-Red Wine Sauce
  1. Meanwhile, cook the pasta in boiling, salted water until al dente, about 5 minutes. Drain. Add the drained pasta to the sauce and toss gently to coat.
To serve, divide the pasta and sauce among 4 pasta bowls and pass Parmigiano-Reggiano at the table for grating, if desired.

Pasta with Red Wine-Mushroom Sauce

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