Green Ganganelli with Oyster Mushrooms and Rosemary

• 1 recipe fresh green pasta, rolled to thinnest setting on the machine
• 4 tablespoons chopped onion
• 3 tablespoons chopped fresh rosemary leaves
• 1 pound fresh oyster mushrooms, sliced into 1/2inch thick pieces
• 1/2 cup white wine
• 1/2 cup basic tomato sauce, recipe follows

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Cut the pasta into 2inch squares and then wrap them around a pencil to form pointed end quills.
3. Set aside.
4. In a 12 to 14inch saute pan, heat oil until smoking.
5. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes.
6. Add mushrooms and cook until wilted, 3 to 4 minutes.
7. Add white wine and tomato sauce and bring to boil.
8. Lower heat and simmer 5 to 6 minutes.
9. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes.
10. Drain pasta and add to pan with mushrooms.
11. Toss to coat and serve immediately.

green pasta, onion, rosemary, oyster mushrooms, white wine, tomato sauce

Taken from www.foodnetwork.com/recipes/green-ganganelli-with-oyster-mushrooms-and-rosemary-recipe.html (may not work)