Porcini Mushroom Pasta

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 red onion, minced
• 1/2 cup red bell pepper, julienned
• 1/2 cup julienned carrots
• 1/2 cup dry red wine
• 1 cup rehydrated porcini mushrooms
• 1 1/2 cups crushed tomatoes
• 2 teaspoons chopped fresh basil
• 1 teaspoon dried rosemary, crushed
• salt and pepper to taste
• 6 cups tagliatelle ( wide noodles)

1. Heat the oil in a large skillet over medium heat.
2. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes.
3. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
4. Add tomatoes, basil and rosemary and season with salt and pepper to taste.
5. Simmer for 10 minutes and serve sauce over cooked noodles.

olive oil, garlic, red onion, red bell pepper, carrots, red wine, porcini mushrooms, tomatoes, fresh basil, rosemary, salt, tagliatelle

Taken from allrecipes.com/recipe/porcini-mushroom-pasta/ (may not work)