Categories: Cooking Light, Main Dish, Mushrooms, Pasta Sauce
Ingredients
- 2 tablespoons butter, divided
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1 1/2 tablespoons tomato paste
- 1 cup dry red wine
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 (10 1/2 ounce) can beef consomme
- 1 (8 ounce) package sliced mushrooms
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 4 cups hot cooked penne rigate
Directions
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Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
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Add in onion, celery, and carrot; stir/saute for 5 minutes.
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Stir in tomato paste; cook 2 minutes, stirring continually.
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Add in wine; cook for 10 minutes or until liquid almost evaporates.
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Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
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Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
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Melt 1 tablespoon butter in a pan over medium-high heat.
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Add in mushrooms; stir/saute for 5 minutes.
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Add in consomme mixture; bring to a boil.
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Lower heat, and simmer 5 minutes.
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Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
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Cook 1 minute.
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Combine pasta and sauce; tossing gently to coat.