Orzo With Mushrooms and Fontina

(from saymyname’s recipe box)

Source: Cook's Illustrated

Serves 8 people

Categories: Mushrooms, Pasta, Side Dish

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 lb fresh mushrooms, trimmed and sliced thin
  • 3 canned whole tomatoes, finely chopped
  • 2 teaspoons finely chopped fresh sage, leaes
  • salt
  • fresh ground black pepper
  • 1 lb orzo pasta
  • 4 ounces italian Fontina cheese, shredded
  • 1/2 cup grated parmesan cheese

Directions

  1. Heat oil in a large pan; add in onion and cook until softened, about 3-4 minutes.

  2. Add in garlic and cook until fragrant, another minute.

  3. Add in mushrooms; cook/stir, until the release their juices, 5-7 minutes.

  4. Add in tomatoes and sage; cook until the sauce is slightly thickened, 3-4 minutes.

  5. Season with salt and pepper to taste.

  6. Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and the pasta to the boiling water.

  7. Cook until al dente; drain the pasta and return it to the cooking pot.

  8. Toss with the sauce, Fontina, and Parmesan; serve immediately.

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