Quick And Easy Creamy Pink Sauce With Two Of My Favorite Ingredients

Wipe off dirt from 1/2 pound baby bella mushrooms with a slightly damp paper towel.

Cut off the hard end of each mushroom and slice them into pieces about 1/8 to 1/4 inch thick.

Cut a medium onion in half, remove the end, and dice it (or use a food processor).

Heat a nonstick pan over medium-low heat and add 3 tablespoons to 1/4 cup olive oil.

Add the diced onion to the pan and cook until translucent, about 3 to 5 minutes, without getting color on it.

Increase the heat to medium and add the sliced mushrooms to the pan, cooking until they release their water.

Add about 1/2 teaspoon of hot pepper to the mushrooms.

Boil water for pasta, adding 2 tablespoons of kosher salt per gallon of water.

Add pasta (gemelli or any preferred shape) to the boiling water, cooking according to package instructions, but taste as you go.

Pour 1/2 cup of dry white wine into the pan with the mushrooms and onions, increasing the heat to medium-high to boil it down until mostly reduced.

Add 3 ounces of tomato paste to the pan and stir, cooking for about 3 to 4 minutes to boost the flavor.

Ladle some pasta water into the pan with the tomato and mushroom mixture, timing it with the pasta's readiness.

Add 1/2 cup of cream to the mixture and bring the heat to medium to medium-low.

Stir in 1/2 cup of parmesan cheese and add frozen peas, adjusting thickness with more pasta water if necessary.

Taste the sauce, adding more salt (about 1 teaspoon) and hot pepper as needed.

Equipment Needed

Spice Level: