Porcini Mushroom Pasta

Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Original recipe makes 6 servings

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, minced
1/2 cup red bell pepper, julienned
1/2 cup julienned carrots
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups tagliatelle ( wide noodles)

Directions

Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.