Name: Penne with Aromatic Cremini-Tomato Ragoût
Yield: Serves 4 as a main dish
Ingredients: One can tomatoes (14 to 16 ounces); 3 tablespoons olive oil; 1 tablespoon grated orange zest; 1 large onion; 1 or 2 garlic cloves; 1 can tomato puree or sauce (about 8 ounces); ¼ teaspoon chilli flakes; 1 tablespoon kosher salt; 1 pound imported Italian penne rigate; ¼ to ½ cup chopped mint leaves; 1½ pounds cremini

Preparation info

Serves
4
as a main dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Cremini retain their appealing shape and texture when simmered, making them good candidates for a hearty sauce to cloak polenta or pasta. Orange and mint alter the familiar tomato-mushroom pairing while the generous quantity of mushrooms changes the sauce from seasoning to vegetable accompaniment. Eden or Muir Glen canned tomatoes are particularly good. If you’re drinking red wine, add a splash to the sauce.