Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Winter Tomato Linguine

This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights.

Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience.

Olive oil, wine and butter add hearty richness.

4 Roma Tomatoes
2 Jersey Tomatoes
1 Poblano Pepper
1/2 a Jalapeno Pepper
2 Small Leeks, Tender Parts Only
5 Cloves Garlic

1 Tbl Olive Oil
1/2 Cup White Wine
3 Tbls Unsalted Butter

2 Tsps Rosemary
2 Tsps Oregano
1 Tsp Crushed Pepper Flakes
2 Tsps Each Salt and Pepper

1/4 Cup Fresh Basil

8 Ounces Dry Linguine Pasta

Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside.

In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter.

Add hot sauce mixture to cooked pasta and toss to coat. Let sit covered at least 10 minutes before serving. Preferably rest in fridge overnight.