Penne With Mushroom Sauce

• 2 tablespoons butter, divided
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 1 1/2 tablespoons tomato paste
• 1 cup dry red wine
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1 (10 1/2-ounce) can beef consomme
• 1 (8-ounce) package mushrooms, sliced
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 4 cups hot cooked penne rigate (8 ounces uncooked pasta)
• Flat-leaf parsley sprigs (optional)

1. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consomme mixture warm.
2. Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.

butter, onion, celery, carrot, tomato paste, red wine, thyme, black pepper, beef consomme, mushrooms, water, cornstarch, salt, hot cooked penne rigate, parsley

Taken from www.myrecipes.com/recipe/penne-with-mushroom-sauce (may not work)