I was able to retry the "Rigatoni with Vegetable Bolognese" recipe with similar success as last time. The only changes I made was in the preparation. I chopped everything by hand, rather than using the food processor, and I also switched out the color of bell pepper to yellow instead of red. And, everything tasted wonderful. So, without further pause...
Penne with Vegetable Bolognese
Ingredients (2 Servings)
1/3 ounce dried porcini mushrooms
1/2 cup very hot water
1 carrot, peeled and chopped
1/2 cup onion, chopped
1/2 cup yellow bell pepper, cored, seeded, and chopped
1 clove garlic
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
3/4 teaspoon salt
1/3 teaspoon pepper
2 oz mini bella mushrooms, sliced
3/4 tablespoon tomato paste
1/4 cup red wine
1/4 cup mascarpone cheese
2 oz penne rigate
1/4 cup Parmesan cheese
Place the dried porcini mushrooms in a small bowl and cover with hot water.
Set aside and let the mushrooms soften.
Bring a pot of salted water to boil, in preparation for pasta.
In a bowl, combine the carrot, onion, bell pepper, garlic, thyme, oregano, salt and pepper.
Heat 1 teaspoon olive oil in a large skillet.
Add the chopped vegetables and cook over medium until tender, about 6 minutes.
Strain the porcini mushrooms, reserving the liquid.
Add the porcini mushrooms, fresh mushrooms, and tomato paste; continue cooking until the mushrooms are softened, about 5 minutes.
Add the mushrooms soaking liquid and the red wine.
Bring the liquid to a boil, reduce the heat to low, and let simmer until liquid is reduced by half, about 10 minutes.
While the vegetables are cooking, cook the pasta.
Add the mascarpone cheese to the skillet, and stir.
Drain pasta, reserving 1/2 cup of the pasta water.
Add pasta to the mixture, adding the pasta water if necessary.
Toss with the Parmesan.