Morels With Ruffled Pasta

• 6 ounces ruffled pasta (radiatore), tricolor or plain
• 6 ounces fresh morels, cut into approximately the size of the cooked pasta
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 1 small red or green bell pepper, thinly sliced
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon arrowroot mixed with 1 tablespoon cold water

1. Bring about 6 quarts of lightly salted water to a boil, and add the ruffled pasta.
2. Cook until it is al dente, about 8 minutes.
3. While the water is coming to a boil, prepare the mushrooms: in a large skillet over a medium-high flame, heat the oil and add the onions and bell peppers.
4. Saute until they are slightly softened, about 2 minutes.
5. Add the morels, salt, sugar and soy sauce.
6. Stir well, and simmer for 1 minute.
7. Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more.
8. Adjust the salt to taste.
9. Drain the pasta, and transfer it to a serving bowl.
10. Add morels and sauce, and mix gently.
11. Serve immediately.

pasta, fresh morels, vegetable oil, onion, red, salt, sugar, soy sauce, arrowroot mixed

Taken from cooking.nytimes.com/recipes/5043 (may not work)