Portabella Cacciatore

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
639
FAT
92%
CHOL
19%
SOD
53%

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Ingredients for 4 servings

4 cups vegetable or chicken stock (32 ounces)

1 ounce dried porcini or mixed wild mushrooms

1/4 cup extra virgin olive oil (EVOO)

6 portabella mushroom caps, cut into bite-size pieces

1 large onion, chopped

2 cubanelle peppers, halved, seeded and thinly sliced width-wise

2 small ribs celery, finely chopped

4 cloves garlic, chopped

1 bay leaf

1 sprig fresh rosemary, leaves stripped and finely chopped

1/2-1 teaspoon crushed red pepper flakes

1 teaspoon marjoram or oregano (1/3 palmful)

Salt and pepper

1/4 cup tomato paste

1 cup dry white or red wine

1 can stewed tomatoes (15 ounces)

1 pound regular or whole wheat rigatoni or penne pasta

2 tablespoons butter

1 cup grated Pecorino Romano cheese, plus some to pass at table

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