half pound pasta
half a medium white onion, diced
10 ounces sliced mushrooms
half cup white wine
salt black pepper
large can/box of crushed san marzanos
Sautee the onions with black pepper, some sage, and some chili oil.
This is the chili oil we use. It also has anchovy paste flavoring it, and is really tasty.
Onions are done sauteeing.
Throw in the mushrooms.
This is the pasta. No idea what this shape is called.
Mushrooms are just about done.
Deglaze with the wine.
Reduce until the liquid is mostly gone.
Dump in the tomatoes.
Imported Italian burrata!
Ate the burrata while the sauce cooked!
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!
Sauce is done.
Add some pasta water and the burrata liquid, and turn up the heat.
Throw in the pasta, and finish for a minute or two with gentle stirring.