Wild Mushroom Ragout Pasta (Light)

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 teaspoons olive oil
1 medium Onion -- chopped
3 cloves garlic -- minced
1 1/2 pounds fresh wild mushrooms -- trimmed and sliced
1/4 cup chicken stock
3/4 cup dry red wine
2 tablespoons tomato paste
3 tablespoons Italian parsley -- chopped
2 teaspoons fresh sage -- chopped
1 teaspoon fresh rosemary -- chopped
1 teaspoon fresh marjoram -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound fresh pasta -- (fettuccine or linguini)
6 tablespoons parmesan cheese -- grated
 

Preparation:

For mushrooms, try cremini, portobello, chanterelle, oyster or shitake. Heat oil in large nonstick frying pan over medium low heat. Add onion and cook until tender (5 minutes). Add garlic and cook another minute. Add mushrooms, stock, wine, tomato paste, parsley, sage, rosemary, marjoram, salt and pepper. Bring to simmer, cover and cook until mushrooms are tender (about 20 minutes). Remove cover and reduce sauce if necessary. Cook pasta until al dente. Drain and return to pot. Add sauce and toss well. Serve immediately topped with cheese.