Wild Mushroom Ragu with Pasta

Ingredients

8

Servings

1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
2 tablespoons olive oil, divided
2 tablespoons McCormick Gourmet™ Organic Curry Powder, Hot Madras
2 ounces pancetta, finely chopped (1/2 cup)
1 cup chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1 tablespoon minced garlic
1/2 cup red wine
1 can (14 1/2 ounces) petite diced tomatoes, undrained
2 tablespoons tomato paste
1/2 cup water
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup heavy cream
2 tablespoons chopped fresh Italian parsley
8 ounces whole grain pasta Substitutions available
- whole wheat pasta
1/2 cup finely shredded Asiago cheese Substitutions available
- finely shredded Parmesan cheese

Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally
Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened
Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese

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