Ditalini Pasta with Mushroom Ragu Recipe

Ditalini Pasta with Mushroom Ragu Recipe

A quick dabble in ditalini yields delicious results. 

Photo Credit: Lorenzo Boni 

1 box ditalini 
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
2 cups yellow onions, diced ¼ inch
5 cups cremini mushrooms, sliced
1 cup red wine
1 cup beef broth, no sodium
1 tablespoon fresh thyme, chopped
8 eggs
1 quart water
1 tablespoon vinegar
8 sprigs fresh thyme

1. Cook pasta according to package instructions; drain and keep warm
2. Heat olive oil in large skillet over medium heat
3. Add garlic and onions; sauté until golden brown
4. Add mushrooms, sauté for 5 more minutes
5. Add red wine and reduce by half
6. Add broth and thyme
7. Add pasta, toss and heat through
8. Crack eggs into individual custard cups
9. In separate large saucepan, bring water and vinegar to simmer
10. Slide eggs from custard cups into simmering water and cook until desired firmness. Remove with slotted spoon
11. Divide pasta into eight bowls, top with mushroom ragu, then poached egg
12. Garnish with sprigs of fresh thyme

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