extra virgin olive oil
3 tbsp butter
1 Serrano pepper, chopped with seeds removed
3/4 medium yellow onion, diced
1 15oz. can tomato sauce
1 tbsp dry basil leaves
2 tbsp butter
1/2 of one large zucchini
2 1/2 tbsp dry porcini mushrooms, chopped fine
4 sprigs flat leaf parsley, chopped
14 fresh basil leaves, chopped
Rigatoni pasta noodles
Parmesan cheese, grated
- To a skillet over medium heat, add 3 tbsp of olive oil, 3 tbsp butter, and the Serrano pepper. Cook for about 3 minutes.
- Add the diced onion to the skillet and cook until the onions begin to change color and are translucent.
- Add salt and pepper to taste. Then pour the tomato sauce into the skillet along with the dry basil.
- Reduce heat to low and let the sauce simmer.
- In a pot, boil water for the pasta. When water begins to boil, add pasta noodles and cook until al dente.
- Cut the zucchini into thin medallions. I like to cut the zuchinni at a diagonal to create medallions with a greater surface area.
- In a separate pan, add 2 tbsp butter along with 2 tbsp olive oil over medium-low heat.
- Add the zucchini medallions, porcini mushrooms, flat leaf parsley, and fresh basil leaves to the pan. Season with salt and pepper to taste.
- When the pasta is ready, strain it and pour it into a large bowl.
- Coat the hot pasta with a thin layer of grated Parmesan cheese, mixing it with the pasta noodles.
- Next, pour the red sauce into the bowl and mix it with the pasta. You may not need to use all of the red sauce. Use enough to coat all of the noodles.
- Add the zucchini mixture to the bowl to combine with the pasta.
- Garnish with additional Parmesan cheese if needed.