This sauce or topping is a variant on the classic Italian alla olio sauce. It goes well with any style of pasta, and would be great as a dressing for home-fried potatoes.
Ingredients
1/4 c. Extra-virgin olive oil
~6 small portabella mushrooms, sliced
1T. Dried onion flakes
8 - 10 fresh garlic cloves, crushed and minced
1T. Worcestershire sauce
1/2 t. Sea salt
1/2 t. Ground fresh black pepper
1t. Dried oregano
~1/2 c. Chicken broth (canned is OK )
~1/2 to 3/4 lb. pasta of choice, cooked al dente
1. Heat olive oil in medium skillet. Add mushrooms and cook for five minutes.
2. Add onion flakes, Worcestershire sauce, salt, pepper, and oregano. Cook briefly to bring out flavor and aroma.
3. Add chicken broth and cook on medium heat until liquid is reduced by half.
4. Add garlic and cook for two minutes or until garlic is softened.
5. Combine sauce and pasta. Drizzle with a bit more olive oil.
Serve with a robust white or red wine.
NOTES
Add crushed red pepper flakes in moderation if you like heat in your pasta dish.
Virtually any style pasta will work with an alla olio sauce.
Any type mushroom will work.
Add par-boiled broccoli or cauliflower to bulk up the dish.
Adjust spices to taste before serving.
