4 Servings 35 min Cook
2 Mushrooms Mushrooms
3 Tbsp Olive Oil
1 Oz Parmesan Cheese
1 Stalks, large (11 inches long) Celery
2 Tbsp Tomato Paste
12 Oz Pasta
2 Medium Carrots
2 Tsp Rosemary
4 Fl oz Red Wine
3/4 Tsp Salt
1 Cup Water
2/3 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepperr
3 Tbsp chopped Shallots
1/2 Tsp Pepper
Boil the water in a saucepan.
Soak mushrooms in boiling-hot water 15 minutes.
Meanwhile, quarter the carrots and cut them into 1 inch pieces.
Cut the celery and bell pepper into 1 inch pieces and quarter the shallots.
Pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
Add chopped vegetables, rosemary, salt, and pepper and saut, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit.
Finely chop mushrooms, then add to vegetables in skillet along with tomato paste.
Cook over moderate heat, stirring, 1 minute.
Add wine and boil until wine is reduced by about half, about 2 minutes.
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
Add reserved mushroom-soaking liquid to sauce and bring to a simmer.
Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary).
Stir in cheese and serve immediately.