Whole Grain Pasta with Red Wine, Red Bean, and Portobello Ragout

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

2 tbsp. extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
1 tsp. hot paprika
½ cup dry red wine
14-oz. can diced tomatoes with their juice
15-oz. can red kidney beans
2 tsp. soy sauce
¼ cup grated Gruyere cheese for garnish
2 tbsp. chopped parsley

Bring a large pot of salted water to a boil.

Meanwhile, in a large saute pan over medium heat, warm the oil until hot, but not smoking. Add the onion, garlic, sage, and ½ tsp. salt and saute, stirring occasionally, for 2 minutes.

Raise the heat and add the mushrooms and paprika. Saute until the mushrooms soften, about 2 minutes.

Add the pasta to the pot of boiling water and stir once with a wooden spoon. Cook until al dente, and drain.

Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil. Continue boiling until slightly thickened, about 2 minutes.

Add the tomatoes with their juice, beans with their liquid, and soy sauce. Reduce the heat to medium and simer, uncovered, until the liquid has reduced to a rich sauce, about 10 minutes.

Serve the pasta topped with the ragout and sprinkled with Gruyere and parsley.