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Ingredients
- 14 oz can diced tomato
- 1/2 oz dried porcini mushrooms, soaked in 2/3 cup lukewarm water
- 2 large onions, thinly sliced
- 2 red or yellow sweet peppers, cut into 2" long by 1/2" wide strips
- 3T heavy whipping cream
- 1 # penne
Directions
- Use a shallow, thick bottomed pan with a lid over low heat.
- Soften onion and sweet peppers in 2 tablespoon EVO oil until soft and falling apart, about 30-45 min.
- When the mixture starts to dry out, add the soaked porcini with their water.
- Simmer until the soaking water is completely reduced. Add the tomato and cook for additional 10 min. until slightly thickened.
- Add cream, but do not cook it.
- Sprinkle with chopped fresh parsley or basil, if desired. This sauce can be prepared ahead and frozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 74mg | 3% |
| Potassium 308mg | 9% |
| Total Carbs 16.49g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.23g | 4% |
| Protein 2.56g | 4% |
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