Fusilli with Tomato-Mushroom Sauce

For a deeper, more woodsy flavor, eliminate the white mushrooms and use all porcini instead. As another alternative, use one ounce of dried porcini for an even more intense flavor. Reconstitute dried porcini in warm water for twenty minutes before using in the recipe.

2 tablespoons olive oil
2  large cloves {garlic}, minced
4 ounces porcini mushrooms
4 ounces white mushrooms
1 can (29-ounce) plum tomatoes, drained and chopped
1 teaspoon dried {marjoram}
 freshly ground {black pepper}
1 pound fusilli
 freshly shaved or grated Parmesan or soy Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the garlic and both kinds of mushrooms, and cook until the vegetables soften, about 5 minutes. Add the tomatoes, marjoram, and salt and pepper to taste. Simmer for 15 minutes to blend the flavors.

Cook the fusilli in salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place in a large serving bowl. Add the sauce, and toss gently to combine. Top with a sprinkling of cheese and serve immediately.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 30 min

Servings: 4

Recipe By: Robin Robertson

From:  Pasta For All Seasons
Used with permission of Robin Robertson

Chef Suggestions
Other pasta choices: gemelli, cavatappi