PASTA WITH MUSHROOM-THYME RAGU

1 tablespoon olive oil
1 onion, sliced
8 ounces cremini or small portobello mushrooms, thickly sliced
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1/4 cup dry red wine
1 (14 1/2 ounce) can plum tomatoes, drained, chopped (reserve juices)
salt and freshly ground black pepper
12 ounces fettuccine pasta
1/4 cup freshly grated parmesan cheese

Bring a large pot of salted water to a boil.

In a large skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes.

Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.

Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes.

Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.

Meanwhile, cook pasta until al dente, 10 to 12 minutes.

Drain pasta and toss with mushroom sauce. Serve immediately, passing the Parmesan.

Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil.

Makes about 6 1/2 cups for 4 servings
Source: Eating Well Magazine, October 1998