Fresh Tomato and Mushroom Arrabiata Pasta is a quick and easy pasta dish with tons of flavor! If you like heat this is for you. The spicy Tomato and Mushroom sauce can be tossed together on the stove top any night of the week and makes a great meatless Monday or vegetarian option. Served with a glass of red wine and loaf of bread I would not miss the meat, but if you really can’t go without, a spicy Italian sausage would be a nice addition to my Tomato and Mushroom Arrabiata Pasta.
I hate throwing away chard stems; they just look like something that should have a chance to be used for something. I am happy to report I have used them in soups, pastas and even as pickles with lots of success. The other great thing about them is the red ones give your dishes beautiful color, like this soup. The bitter flavor of the chard in this arrabiata sauce goes nicely with the spicy red pepper, tomato and mushroom. If you want ideas for all the chard leaves a salad is always a nice idea.
Spice is a very personal thing; one person’s prefect is another person’s bland and boring. That is why I always encourage cooks to taste as they work and adjust flavors to suit themselves and their families. Salt, sweet and heat are all things that can be easily changed by adjusting of a few simple ingredients so don’t be shy to make this or any recipe work for you and yours. For this arrabiata recipe adjust both the red pepper and optional sugar to work for your pallet.
Fresh Tomato and Mushroom Arrabiata Pasta
- 1 box short pasta like penne
- Stems from one bunch red or other Swiss chard diced
- 16 oz of mushrooms sliced thin
- 3 onions diced
- 4 to matoes diced
- 1-3 tbs red pepper flake depending on personal preference
- 1 tbs favorite Italian spice blend
- 4 cloves of garlic diced
- 1 can of tomato paste
- 1 cup red wine
- 2 tbs balsamic vinegar
- ¼ cup grated parmesan
- 3 tbs butter
- Sugar salt and pepper
- Olive Oil
In large skillet over medium high heat cook the sliced mushrooms with salt in olive oil. Let the mushrooms cook until most of the water cooks out, about 10-15 minutes. Add the onions and chard stems; cook until the onion and chard are tender. Add the red pepper, garlic and Italian spice blend along with the diced tomatoes.
Once the tomatoes have softened about 10 minutes add the tomato paste, wine and vinegar. Turn down the heat and allow the wine and tomatoes to cook down to a thick sauce, stirring occasionally. Taste the sauce waiting for the sugar in the wine and vinegar to concentrate; otherwise the sauce will be bitter. The sauce will take about 15 minutes to develop some sweetness, if it is still too strong for you add a little sugar. Adjust the salt and red pepper to your preference. Keep on low while pasta cooks.
Just before pasta is ready put butter and parmesan into the arrabiata sauce. Then mix the drained cooked pasta into the sauce. Serve immediately with more parmesan on top.
Cook the pasta just shy of done and let it finish cooking in the sauce on top of the stove. If the sauce is too thick some reserved pasta water can be used to thin it.