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Pasta With Mushroom, Tomato, And Chile Oil Sauce

INGREDIENTS
half pound pasta
half a medium white onion, diced
10 ounces sliced mushrooms
half cup white wine
chopped sage
olive oil
salt black pepper
chili oil
reggiano parmigiano
large can/box of crushed san marzanos

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Sautee the onions with black pepper, some sage, and some chili oil.

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This is the chili oil we use. It also has anchovy paste flavoring it, and is really tasty.

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Onions are done sauteeing.

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Throw in the mushrooms.

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This is the pasta. No idea what this shape is called.

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Mushrooms are just about done.

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Deglaze with the wine.

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Reduce until the liquid is mostly gone.

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Dump in the tomatoes.

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Imported Italian burrata!

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Ate the burrata while the sauce cooked!

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This is the left-over liquid the burrata comes in. I decided to use it with some pasta water to finish the sauce. That was a very good idea!

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Sauce is done.

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Add some pasta water and the burrata liquid, and turn up the heat.

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Throw in the pasta, and finish for a minute or two with gentle stirring.

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YUMMY!

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