Penne with Indian-Style Tomato Sauce and Mushrooms

As much as I enjoy spending a few hours in the kitchen coming up with a three or four course meal, sometimes a simple pasta dish is the perfect solution to a busy and/or lazy day. I highly recommend you prepare the Indian-style gingered tomato sauce that dresses these penne noodles ahead of time, but your favorite tomato-based sauce can be substituted if desired.

I served this up alongside some mixed greens dressed with a sun-dried tomato vinaigrette.

Penne with Indian-Style Tomato Sauce and Mushrooms

Recipe by Lisa Turner Published on May 8, 2008 Simple and delicious dish of penne noodles tossed with a zesty Indian-style tomato sauce Print this recipe Ingredients: 1/2 cup dried mixed mushrooms 2 tablespoons olive oil 2 shallots, finely chopped 2 cloves garlic, minced or crushed 3 jalapeños or green chilies, seeded and chopped 12 button mushrooms, sliced sea salt and fresh ground black pepper to taste 1 lb (450 g or 5 to 6 cups) dried penne 2 1/2 cups tomato sauce 1/2 cup fresh grated Parmesan cheese handful of fresh chopped parsley for garnish Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes. Drain, squeezing out the excess liquid, and chop. Heat the olive oil in a medium skillet or saucepan over medium heat. When hot, add the shallots and garlic and stir for 2 to 3 minutes to soften. Add the jalapeños or chilies and cook for another minute. Raise the heat slightly and add the button mushrooms. Cook, stirring frequently, for several minutes until the mushrooms are nicely browned. Now add the dried mushrooms and cook for another minute. Season with salt and pepper. Meanwhile, cook the penne according to package instructions to the desired "bite". At the same time, warm the tomato sauce in a small saucepan. Toss the mushroom, tomato sauce and Parmesan cheese with the cooked and drained penne. Garnish with chopped fresh parsley and serve hot. Makes 6 to 8 servings