- 1 lb penne or 1 lb rigatoni pasta
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- A couple pinches red pepper flakes, to taste
- 4 portobello mushrooms, tops thinly sliced
- coarse salt
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh flat-leaf parsley (a palmful)
- grated parmigiano-reggiano cheese
Boil salted water in deep pasta pot. Cook the pasta until al dente, or still slightly firm to the bite. when you drain the pasta, cold-shock it with running water to stop the cooking process and toss it into the same pot as your sauce to combine it thoroughly
While the pasta is cooking, heat the biggest skillet or frying pan you have over medium-high heat. Add oil, garlic and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil. Sprinkle them with a little salt.
Cover the pan with a lid or foil and reduce heat to medium low. Let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add the can of tomatoes and a plamful of chopped parsley. Heath through and give the pan a good shake. The sauce will be a nice reddish brown and will have a beefy taste. Combine the pasta and dump on to a platter. Serve with shaved or grated Parmigano cheese.