Thursday, December 11, 2008

A Different Kind of Pasta Sauce

I'm sure by now you're all pretty clear on the Vixen is lazy principle. I know I am.

I don't really like cooking for myself. It's a togetherness thing. Food is love and the point of love is that you share it. If I'm the only person sharing, the major effort isn't worth it.

So when I'm trying to feed myself, I go for quick and easy.

Today I'm making one of my favorites. See, we keep our freezer stocked with frozen things and that includes things like ravioli (The Fiance's favorite) and pelmeni (a filled pasta dish that I love). So I often dig out a bag of pelmeni and boil it up.

But I'm sure just as much as you know I'm lazy, you probably by now realize I'm not a fan of bland, boring food.

Now traditionally, pelmeni are served with butter fried onions. But I like to take things a step further. So I am making a sauce, that by the way would do fine with any kind of pasta, and it already smells good.

Earthy Veggie Pasta Sauce
-one onion, sliced thinly
-half a package of button mushrooms, sliced thinly
-half a zucchini, grated (but yes you can also slice it thinly)
-fresh, chopped parsley
-white wine (I swear I'm not addicted to using wine in recipes... really I'm not.)

Heat up a pan with some oil (olive if you're going Italian, veggie otherwise). Toss in the onions and mushrooms and let them brown for a few minutes before turning down the heat to med-low. Add zucchini, garlic and seasonings. Let it all meld together into that delicious caramelly-earthy palate of scents and flavors.

When all the veggies are soft but not mushy, add wine, as much as you like, and stir through. Let the alcohol cook off and, poof, you have an amazing and easy sauce that works well with any kind of pasta you like.

Now if you'll excuse me, I'm going to go eat my lunch. Mmmm.


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