Pasta with Mushrooms, Spinach, and a Red Pepper Sauce

How to Make

• Step 1: Roasted Peppers ... Now, you can always buy them; but, they are so easy, and MUCH cheaper to make yourself. Add the red peppers to the broiler in your oven; and, broil until the skin is blackened on all sides (turning often). This method, can also be done on a gas stove burner; or, on a grill. But, the oven/broiler method tends to be the most common. Once the peppers are good and charred, place them in a bowl and cover with plastic wrap. You can also put them in a brown paper bag. Lunch bags work perfect for this. Seal it up; and, let them rest (cool) 15-20 minutes. Once cool, the skin will peel right off. I use the back side of a knife to do this. DO NOT rinse under water - this gets rid of all that goodness you just created. Don't worry about a few little charred bits, they add flavor. Then, rough chop, and remove the seeds and ribs.

• Step 2: Red Pepper Sauce ... Add the peppers, garlic, red wine vinegar, olive oil, thyme, pinch of salt, and a pinch of pepper to a blender; and pulse a few times until smooth.

• Step 3: Mushroom and Spinach Sauce ... Add the olive oil to a large saute pan and bring to medium heat. Then, add the mushrooms, onions, and a pinch of salt and pepper; and, saute for 5-6 minutes until the mushrooms are tender, and all the moisture has evaporated. Add the spinach and saute until lightly wilted. I usually cover the pan for just a couple of minutes - it goes very quickly.

• Step 4: Note: if you decide to use kale, make sure you fine chop; and, add it when the mushrooms are about half way cooked. The kale takes longer to cook than spinach.

• Step 5: Pasta ... You want the pasta to be done when the mushroom and spinach sauce is done. Obviously fresh vs dry pasta cooks differently; just check the package directions. Cook the pasta in plenty of salted water. Make sure to reserve a little of the pasta water. Drain the pasta and add directly to the pan with the mushrooms and spinach and toss to combine.

• Step 6: Note: I love fresh pappardelle; but, you can make your own by cutting fresh pasta sheets, or even fresh lasagna noodles. However, any thick pasta noodle will work. I really prefer fresh; but, use what is available. No need to stress just because you can't find the right pasta.

• Step 7: Finish ... Add the red pepper sauce to the pasta, mushrooms and spinach; and toss to combine all the ingredients. Garnish with pecorino romano (or parmesan). Serve family style and ENJOY! A nice vegetarian, but very hearty meal. Add some crusty bread - and dinner is served!