Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce
2 cups Fresh Tomato Sauce (recipe follows) 1/2 pound angel hair pasta 1/2 cup all-purpose flour 1 tablespoon Emeril's Creole Seasoning (see below) 1/4 cup olive oil 4 portabello mu...
Ingredients
- 2cupfresh tomato sauce (recipe follows) 1/2 pound angel hair p
- 2. meanwhile, combine the flour with the creole seasoning unt
- 3. heat the remaining oil in a large skillet over high heat.
- 4. cook the pasta in a large pot of boiling salted water acco
- 5. to serve, mound 1/2 cup of angel hair in each of 4 pasta b
Directions
- 1
2 cups Fresh Tomato Sauce (recipe follows) 1/2 pound angel hair pasta 1/2 cup all-purpose flour 1 tablespoon Emeril's Creole Seasoning (see
- 2
Prepare the Fresh Tomato Sauce, and keep warm 2
- 3
Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended
- 4
Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess
- 5
Heat the remaining oil in a large skillet over high heat
- 6
When the oil is hot and almost smoking, add the mushrooms, top side first, and saute them until golden brown, for about 1 minute on each sid
- 7
Remove the mushrooms from the skillet
- 8
Cook the pasta in a large pot of boiling salted water according to package directions