Pasta With Portabella Tomato Sauce

• 14 cup extra virgin olive oil
• 1 large portabella mushroom, trimmed, wiped clean, diced into 1/4 inch pieces (about 8 ounces)
• 12 cup diced onion
• 1 garlic clove, minced
• 14 cup chopped Italian parsley
• 1 teaspoon minced fresh thyme
• salt
• fresh ground black pepper
• 1 (28 ounce) can plum tomatoes, with juices
• 12 ounces rigatoni pasta (or other large pasta shape)

1. Heat olive oil in large broad saucepan or deep skillet.
2. Add mushroom; cook over medium heat, stirring, until golden brown, 3 to 5 minutes.
3. Add onion; cook until golden, 3 to 5 minutes.
4. Stir in garlic, parsley and thyme.
5. Sprinkle with salt and pepper.
6. Puree tomatoes through food mill or pulse in food processor; add to mushroom mixture.
7. Bring to a boil.
8. Reduce heat to low and cook, uncovered, until sauce is thickened, about 20 minutes.
9. Meanwhile, cook pasta according to package directions.
10. Drain.
11. Add sauce and mix to coat pasta.

extra virgin olive oil, portabella mushroom, onion, garlic, italian parsley, thyme, salt, fresh ground black pepper, tomatoes, rigatoni pasta

Taken from www.food.com/recipe/pasta-with-portabella-tomato-sauce-80760 (may not work)