Brown Rice Pasta with Portobello Mushroom Ragut

by Frances Vine
(Southern California)

This dish uses brown rice pasta which is gluten free and has a wonderfully rich, vegetarian sauce with enough flavor and substance to it that you won't miss the meat.1 lb. brown rice penne pasta1 Tbs. extra virgin olive oil2 large portobellos, sliced into 1/2 inch pieces1/2 yellow onion, chopped fine1 clove garlic, diced1 can diced tomatoes1/4 c. balsamic vinegar1/4 c. hearty red wine1 Tbs finely chopped fresh rosemary (use fresh here, it makes a difference)Salt and pepper to tasteBring a large salted pot of water to a boil and cook pasta to package directions.To make the sauce, heat the olive oil over medium high heat and sautee the onions until soft. Add the garlic and cook another 30 seconds, then add the portobellos and cook until they give off their liquid. Add the vinegar, wine, tomatoes, and rosemary and simmer for 10-20 minutes or until the sauce thickens to a consistency you like (I like mine pretty thick and almost syrupy). Just before serving, taste and season with salt and pepper.Serve over the brown rice penne with a wedge of fresh parmesan to grate over the top.