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Mushroom Cacciatore with Fettuccine

I have started liking pasta after all. I could not NOT like pasta after having seen numerous episodes (including so many repeats) of Everyday Italian and Giada at home!! I LOVE watching her shows, watching her cook, or maybe just listening to her, cuz I really don’t eat all that stuff she makes. But she makes me want to try them!! I guess that’s the reason she’s a celebrity chef! For thos of you who do not know who I’m talking about, she’s Giada De Laurentis, a celebrity chef/author and a host on many Food network shows. She is definitely responsible for my pasta love. Italian cooking is as rustic as it is sophisticated. The recipe we are going to make today is the vegetarian version of the popular Chicken cacciatore. Cacciatore (pronounced as Ca-Chi-To-Ri) means Hunter in Italian. So this is a very rustic recipe, that uses minimal ingredients and is high on flavor and taste. We are going to use lots of mushrooms instead of chicken. There are many recipes for making a cacciatore, and they all use wine! Some, like the ones from southern Italy use red wine, while the northern Italians use white wine. I’m not from Italy so I will use whatever I have on hand 😀

This is a hearty sauce, full of vegetables and fills you up nicely. Serve some crusty bread to go with it, a glass of wine and you have a fabulous dinner ready!

Serves 2

Mushrooms (cut into quarters)- 8 oz (250 gms)
Onion (chopped) – 1 large
Green pepper (capsicum, chopped) – 1 large
Carrot (chopped) – 1 small
Jalapeno pepper (chopped) – 2 no. (Optional, use for some extra heat!)
Red Pepper flakes – 1/2 tsp (omit if you are using jalapenos)
Garlic (chopped) – 4 large cloves
Bay Leaf – 1 no.
Dried Oregano/Marjoram – 1 tsp
Parsley (chopped) – 3-4 Tbsp
Diced Tomatoes in juice – 28 Oz
Wine – 1 cup (I used some dry Red wine)
Extra virgin olive oil – 3-4 Tbsp
Salt & Pepper – to taste

Fettuccine (or any other pasta) – 1/2 pound


  • Heat the olive oil in a pan and add in the bay leaf, onions, garlic, carrot and jalapeno, with a pinch of salt and pepper and saute until the vegetables are soft and lightly browned.
  • Add in the chopped green pepper and cook for about 5 minutes. Then add the mushrooms and cook for another 5 minutes. Now lower the heat and add the red wine. This will de-glaze the pan and pick up all of the wonderful flavors. Let the vegetables simmer in the wine until the wine is cooked off.
  • Then mix in the diced tomatoes and simmer until the rawness of the tomatoes goes away. Add water to adjust the consistency of the sauce to your liking. Add salt and pepper to taste. Mix in the oregano and cook for another 5-10 minutes.

Finish with lots of chopped parsley. Sprinkle some grated Parmesan cheese on top and serve over fettuccine or any other pasta!


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