Wild Mushroom Cacciatore

By LisaMK

This dish is inspired from Rachael Ray.

Ingredients

• 1/2 qt chicken stock
• 2 ozs. fresh cremini mushrooms
• 1/4 cup olive oil
• 1 large package baby portabella mushrooms, cut into bite-sized pieces
• 1 medium sweet onion, chopped
• 2 banana peppers
• 2 small celery ribs, cut into small diced pieces
• 4 cloves, minced
• 1 bay leaf
• 1 tsp crushed red pepper flakes
• salt and pepper
• 1 can tomato paste (about 5 ozs.)
• 1 cup dry white wine
• 1 tsp oregano
• 1 sprig fresh rosemary, finely chopped
• 1 15 oz can diced tomatoes
• 1 pound rigatoni or penne
• 2 tbs unsalted butter
• 1 cup grated parmesan cheese, plus extra for table

Preparation

Step 1

In dutch oven on medium-high heat, place olive oil and mushrooms, for 12 15 minutes. Add onions, peppers, celery, garlic, bay leaf, red pepper flakes, salt and pepper, cook 8 to 10 minutes more to soften.
Stir in tomato paste, cook 1 minute, add wine and reduce 2 minutes.
Stir in diced tomatoes and reduce heat to simmer.
Heat a large pot of salted water to a boil. Cook pasta according to directions on package. Drain pasta and return to the pot. Take bay leaves out. Toss pasta with butter and cheese. Add 2 ladlefuls of cacciatore in pot.**
**Can leave out these ladlefuls if preferred.
Serve pasta in bowls topped with cacciatore with extra cheese on top.