Penne with Mushroom Sauce

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Penne with Mushroom Sauce Ingredients

2 tablespoons Butter divided	1 can (15.5 oz) Beef consomme
1/2 cup Onion finely minced	1 package (8oz) Mushrooms sliced
1/4 cup Celery finely minced	1 tablespoon Water
1/4 cup Carrot finely minced	1 teaspoon Cornstarch
1 1/2 tablespoons Tomato paste	1/8 teaspoon Salt
1 cup Dry red wine	4 cups Penne pasta 8oz uncooked
1/8 teaspoon Dried thyme	Flat leaf parsley
1/8 teaspoon Black pepper

Instructions for Penne with Mushroom Sauce

1. Melt 1 tablespoon butter in a medium nonstick skillet ove medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stire in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup ( about 3 minutes). Strain through a sieve into a bowl; discard solids. Keep consomme mixture warm.
2. Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat; and simmer 5 minutes. Combine water and cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.

Main Ingredient: PastaCuisine: French

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