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

1. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.

2. Add in onion, celery, and carrot; stir/saute for 5 minutes.

3. Stir in tomato paste; cook 2 minutes, stirring continually.

4. Add in wine; cook for 10 minutes or until liquid almost evaporates.

5. Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).

6. Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.

7. Melt 1 tablespoon butter in a pan over medium-high heat.

8. Add in mushrooms; stir/saute for 5 minutes.

9. Add in consomme mixture; bring to a boil.

10. Lower heat, and simmer 5 minutes.

11. Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.

12. Cook 1 minute.

13. Combine pasta and sauce; tossing gently to coat.

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