If you are a really ambitious cook, you can try making your pasta from scratch, saving the planet from the fossil fuels that go into factory food production. Pat yourself on the back. Otherwise, just remember that every little bit counts. You can buy a box of pasta for a much easier meal. Counter that with another action that demonstrates environmental awareness and an effort to reduce the taxation of planetary resources in order to eat. Idea: store leftovers in a bowl covered with a plate instead of in a plastic bag. Reuse a glass jar as a storage container.
Ok, enough about environmental consciousness. Let's get cooking!
5 cups sliced cremini mushrooms
1 large onion, diced
1 large clove garlic (or 2 regular sized cloves), pressed
3 cups chopped tomatoes (fresh, canned or a combination)
1/2 tsp salt
Freshly ground pepper to taste
4 TBS olive oil
2 sprigs of fresh thyme
1 cup heavy cream
1/4 cup vodka
1/2 cup grated Parmigiano Reggiano cheese
1/8 tsp Aleppo pepper (substitute cayenne or crushed red pepper if you don’t have Aleppo)
Heat olive oil in large frying pan over medium heat. Saute diced onions until translucent. Lower heat. Add garlic, stir for about a minute, just enough to release flavor. Be sure not to burn the garlic. Add mushrooms, thyme leaves stripped from stems, and salt. Grind fresh pepper over all. Turn up heat to medium. Saute mushrooms until they are brown, stirring occasionally.
Add chopped tomatoes and cook until liquid is mostly evaporated, about 25 minutes or so. Add vodka and cook over medium heat until liquid has mostly evaporated. Add cream and cook until sauce has thickened, about 5 minutes. Stir in grated Parmigiano Reggiano and Aleppo pepper. Serve over pasta. Makes enough for about 5-6 servings.