*  Exported from  MasterCook  *

           Dorothy's Mostaccioli Vegetarian Pasta With Walnuts

Recipe By     : Dorothy Hair Davis, Mar 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   3                    Yellow onions -- chopped
   2                    Shallots -- chopped
   3       cl           Garlic -- chopped
     1/2   c            Olive oil
   3       tb           Pepper sherry oil *
     1/2                Walnuts -- coarsely chopped
   2       ts           Dried oregano
     1/3   c            Basil leaves -- sliced in
                        - fine ribbons, save the top
                        - centers (florets) for ganish
  28       oz           Can crushed tomatoes
   1       c            Burgundy wine
     1/2                Red bell pepper --
                        - julienne cut
   3                    Baby zucchini -- julienne cut
                        Crushed red pepper flakes
                        Salt
                        Pasta:
   3       c            Mostaccioli (macaroni)
                        Topping:
                        Mozzarella cheese -- shredded
                        Basil leaves -- for garnish

  Cook the pasta according to package directions.
  
  In a large skillet or sauce pan:

  Heat the olive oil and the sherry pepper oil. Add and saute the
  oregano, onions, and shallots until almost translucent before
  adding the garlic and walnuts. Add the walnuts and garlic. Saute,
  without letting the garlic brown. Add the crushed tomatoes and
  Burgundy wine and basil. Cook slowly over a low heat, uncovered.
  
  In a microwave oven:

  Cover and cook the julienned red pepper for 1 minute. Set aside.
  Cover and cook the julienned zucchini for 2 to 3 minutes. Set
  aside. The red peppers and zucchini will maintain their pretty
  coloring by cooking "al dente" in the microwave.
  
  When the tomato sauce has been reduced and is the consistency
  desired, add the red peppers and zucchini.
  
  Heat the broiler.
  
  Drain the cooked pasta. (Because water can cling to the insides of
  these little "macaroni pipes", I give the pasta a few spins in my
  lettuce spinner.) Add the pasta to the tomato sauce and toss.
  
  Taste the sauce, adding salt and crushed red pepper flakes as
  desired.
  
  Transfer the pasta and sauce to a oven proof serving dish.
  Liberally, sprinkle shredded mozzarella cheese on top of the pasta
  mixture. Place under the broiler until the cheese melts. Remove
  from the oven and garnish with the basil florets and leaves.
  
  Notes:

  * Pepper Sherry Oil from The Hot Pepper Jelly Company,
    Fort Bragg, CA
  

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