Penne with Indian-Style Tomato Sauce and Mushrooms

As much as I enjoy spending a few hours in the kitchen coming up with a three or four course meal, sometimes a simple pasta dish is the perfect solution to a busy and/or lazy day. I highly recommend you prepare this Gingered Tomato Sauce for the dish ahead of time, but your favorite tomato based sauce can be substituted if desired.

I served this up alongside some mixed greens dressed with Peter's refreshing Sun-Dried Tomato Vinaigrette.

Penne with Indian-Style Tomato Sauce and Mushrooms

1 pound of penne, cooked according to preference
2 shallots, finely chopped
2 cloves of garlic, finely chopped
3 jalapeno peppers, chopped
12 button mushrooms, sliced
1/2 cup of dried mixed mushrooms
1/2 - 2/3 cup grated Parmesan cheese
roughly 2 1/2 cups of tomato sauce
chopped fresh parsley for garnishing

Soak the dried mushrooms in hot water for 15 - 20 minutes. Drain, squeeze out excess liquid and chop. In a wok, heat a few tablespoons of olive oil over medium heat until hot. Add the shallots and garlic to the pan, and stir and fry for a few minutes. Add the jalapenos to the pan, and cook for another minute or so. Raise the heat slightly, and add the button mushrooms. Cook, stirring frequently, until the mushrooms are nicely browned. Now add the dried mushrooms and cook for another minute or so. Season with salt and pepper.

Toss the mushroom mixture with the cooked and drained pasta, along with a few cups of tomato sauce and the grated Parmesan cheese. Garnish with parsley and serve hot.

Serves 6 - 8.

I'm sharing this with Ruth who hosts Presto Pasta Night every Friday.