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Pasta alla Giovanni

By jeepeej (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1
Delicious pasta w/ tomato ragout and mushrooms.


  • 100g pasta (spaghetti, linguini, tagliatelle, fettucine, .....)
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 smal tin (68g/) of tomato puree
  • 125g mushrooms, roughly cut
  • 1 dash of V8 (vegetable juice)
  • 1 dash of red wine
  • 2 tsp paprika powder
  • 1 tbsp basil
  • 1/2 tbsp oregano
  • 1 slice cheese (not too strong, e.g. Gouda, Swiss, etc.)
  • Parmesan, grated
  • cayenne pepper
  • black pepper
  • salt to taste


  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 pinch of cayenne pepper
  • 1 tsp thyme (and/or other herbs, i.e. rosemary, marjoram, oregano, etc.)
  • 1 pinch of salt


  • STEP 1
    Cook the pasta 'al dente'.
  • STEP 2
    Fry the mushrooms with a pinch of salt.
  • STEP 3
    After a minute add a pinch of cayenne peper and the thyme, and give it a serious toss.
  • STEP 4
    After a minute or so add the garlic.
  • STEP 5
    Saute the onion and a chopped clove of garlic.
  • STEP 6
    When it's translucent, add the tomato puree.
  • STEP 7
    After a minute add the V8; the red wine; and the herbs.
  • STEP 8
    Let it simmer. If the saus becomes too thick, add some cooking water from the pasta.
  • STEP 9
    When the pasta is cooked, drain it and toss it in a bowl with a wee bit of the sauce. Coat the pasta well.
  • STEP 10
    Plate the pasta up, put the slice of cheese on it. Ladle the sauce on top of that; scatter the mushrooms across the plate and top it off with Parmesan.

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