Back to the Kitchen!

Bowtie Pasta with Soy-Mushroom and Wine Sauce

Note: All amounts are approximate. I am a 'little bit of this, a pour of that' sort of a chef. I mentally tried to assign amount values after the fact.

1 package sliced white mushrooms
2 T. Light Soy Sauce
1 T. Lemon Juice
1 t. Sugar
1 T. Olive Oil
1/4 c. + 2 T. white wine
2 T. Alfreado Sauce
3 T. Pomodoro Sauce (or any other packaged sauce like Prego)
1 cup Bowtie pasta (more or less to preference)

Boil water and cook pasta according to package directions. Strain and place aside.

In a large saucepan, heat the oil over high heat and add the mushrooms, cooking until juices release (about 3-5 minutes, depending on the condition of your mushrooms). Mix Soy Sauce, Lemon Juice, and sugar in a small bowl. Add to saucepan and lower heat to medium-high. Cook about 3 minutes. Add 1/4 cup wine, cook for 2 minutes, then add alfredo sauce, stiring to mix. Lower heat to a simmer, then add pomodoro sauce. Let simmer for about 5 minutes.

IF the sauce starts to harden in the pan, add the 2 T. wine and deglaze. Gently add pasta to skillet and toss to coat.

Serves 2.

Serve with arugula salad and white balsamic vinegarette (olive oil, white balsamic, garlic, dijon mustard, salt and pepper).

Wine pairing: A light Chianti
Spulrge: Ruffino Chianti Classico Riserva '00
Steal: Piccini Wicker Toscano '01

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In Celebration of my 1 year blogversary (thank you for all your lovely comments!), I started a project with my very first pair of needles:

That's a little baby hat to match the kimono. Never done color work... should be quite an interesting experience.

Ciao!