1 lb. penne or rigatoni pasta

2 T. extra-virgin olive oil

3 garlic cloves, minced

Red pepper flakes (to taste or a couple of pinches)

4 portabella mushrooms, tops thinly sliced

Coarse salt

1 (28 oz. ) can crushed tomatoes

2 T. chopped fresh flat-leaf parsley (a palmful)

Grated parmigiano-reggiano cheese

 

Bring salted water to a boil in a deep pasta pan. Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process. While the pasta is cooking, heat a large skillet over med-high heat. Add in oil, garlic, and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil with a good shake or two of the pan (or stir). Sprinkle them with a little salt. Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir). The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter. Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.