Monday, October 22, 2012

Wild Mushroom Agnolotti with Tomato Sauce with Carrots & Onions

Wild Mushroom Agnolotti recipe  heatheromade

This weekend I managed to squeeze in a couple of chapters of My Berlin Kitchen.  The one thing The Wednesday Chef brought to the surface for me was how she feels when she cooks for other people.  She finds joy in making others happy with what she's prepared in the kitchen for them.  Call it an epiphany or an a-ha moment, but this hit the nail on the head for me. I guess I always knew I liked to cook & share it with others but I never verbalized that I do it because it makes me happy to see others happy because of something I cooked. Thanks for the wake up call Luisa Weiss!

And thank you my reader for joining me on this journey, I sure do enjoy your comments (hint, hint). Click through for the tomato sauce recipe  I snagged from My Berlin Kitchen that I served with Wild Mushroom Agnolotti* with Tomato Sauce with Carrots & Onions.

*Agnolotti is just like ravioli. If you want the real difference between the two check it out here.

Tomato Sauce with Carrots & Onions (page 18 of My Berlin Kitchen)
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 small yellow onion, finely diced
  • 1 medium carrot, diced
  • 1 14 ounce can peeled plum tomatoes (I only had chopped so that is what I used)
  • salt
  • hot pepper flakes
  • 2 packages Buitoni Wild Mushroom Agnolotti
  • grated Parmesan cheese, to taste
  • fresh basil for garnish (I added this, & yes mine was bruised but it was tasty!)

Make it:
  1. Pour the olive oil into a small saucepan set over medium heat.
  2. Add garlic clove & diced onion & cook, stirring for about 8 minutes. Don't let the onion brown.  Add the diced carrot & cook for a few more minutes.
  3. Add the canned tomatoes with their juice, shredding the tomatoes gently with your fingers before putting them in the pan.( You can skip this step if you used crushed tomatoes like I did.)  Season with a healthy pinch of salt & bring to simmer. If you like your sauce to have a little heat, add the hot red pepper flakes. 
  4. Turn the heat to low, put the lid on the pan, & simmer for 25 to 30 minutes, stirring now & then.
  5. Tasting for seasoning. Discard the garlic clove (or eat it! Like me - yum!)
  6. In the meantime, put a pot of well-salted water on to boil fo the agnolotti.
  7. Cook the agnolotti for 3-5 minutes or as directed on the package.
  8. Toss the pasta with the tomato sauce, adding reserved pasta water if needed to loosen the sauce.
  9. Serve immediately, topped with grated Parmesan cheese.