Recipe: Pasta with Portobellos

Pasta with Portobellos
Serves 4 to 6

1 1/2 cups chicken broth, divided use
4 to 5 large portobello mushrooms, thickly sliced, about - to 1/2-inch thick
1 1/2 cups full-bodied cabernet sauvignon, divided
2 cloves garlic, peeled and chopped (optional)
1/2 medium onion, chopped (optional)
1 to 3 sausages, preferably low-fat chicken and apple, sliced or coarsely chopped (optional)
Freshly grated parmesan cheese for garnish
1 pound linguine (flavored is best, such as lemon pepper or Szechwan orange)
Salt and pepper to taste

Pour 1/4 cup chicken broth into a saute pan and heat to boiling. Add mushrooms, another 1/4 cup broth, and 1/4 cup of cabernet. Add desired optional ingredients and reduce heat. Simmer, reducing liquid and adding more broth and wine in 1/4-cup increments until used up and sausage (if using) is cooked.

Reduce sauce to about 1/2 cup liquid (looks like enough to cover pasta if not, add more liquids and keeping cooking). Taste and adjust seasoning if necessary.

When sauce is finished, set aside and cook pasta according to package directions. Drain pasta and put in large bowl. Top with portobello mushrooms and sauce. Sprinkle with parmesan and serve.

notes: This is an easy dish to make and low-fat, too. Portobello mushrooms have a meaty taste and pair perfectly with cabernet sauvignon.