By T. Mike Fletcher
Marinara Sauce
1 tablespoon oil 2 cloves garlic, chopped 1 14.5-ounce can crushed tomatoes in puree 1 14.5-ounce can petit diced tomatoes with juice 1 tablespoon tomato paste 2 teaspoons red wine vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon red pepper flakes
In a medium saucepan, heat the oil. Add the garlic and sauté briefly, until fragrant and just beginning to color. Don’t sauté too long or the garlic will burn and leave a really bitter taste. Add the remaining ingredients; bring to a boil and boil hard for 15 to 18 minutes until it starts to thicken. Stir frequently and do not over-reduce or it will be too thick.
White Wine Sauce
1/2 pound linguine 12 ounces button mushrooms, thickly sliced 4 tablespoons butter 3 tablespoons flour 2 cups milk (I use 2 percent milk) 1/3 cup white wine 1/2 teaspoon salt 1/2 teaspoon white pepper 4 ounces Italian fontina cheese, grated
Bring a large pot of water with about 1 tablespoon of salt to a rolling boil. Add the linguine and cook for 10 to 12 minutes until al dente. Drain, rinse and set aside.
Melt 1 tablespoon butter in a medium saucepan. Add the mushrooms and stir to coat the mushrooms. Cook until they have exuded most of their juice. Remove them, with the juice, to a bowl and set aside.
Melt the remaining butter in the saucepan and add the flour. Whisk until bubbly. Add the milk and whisk constantly until the sauce comes to a boil and thickens. Whisk in the wine, salt and pepper. Whisk in the cheese until it melts and the sauce is smooth. Return the mushrooms to the sauce. The sauce will not be really thick and that is as it should be.
Assembly
9- by 7-inch casserole Cooked linguine White wine sauce Quick marinara 3 ounces provolone cheese, grated 3 ounces mozzarella cheese, grated Preheat the oven to 350 degrees. Spray the casserole.
Combine the linguine and the white wine sauce. Pour into the casserole. Dollop the marinara sauce over the top and spread evenly. Combine the provolone and mozzarella; sprinkle evenly over the top. Bake for 30 to 40 minutes until bubbly and hot.
To Make Ahead: Assemble the casserole completely. Cover with foil and refrigerate for several days. Add about 10 to 12 minutes to the cooking time. If the top begins to brown too much, cover lightly with foil that has been sprayed.
Note from the Chef
This is the reason Italian cuisine is so popular. This Italian casserole consists of two sauces: one, a quick marinara sauce that is good with all types of pasta. It is light, fresh tasting, quick to make, and really low in fat and calories. The second one is a white wine sauce highlighted with mushrooms and fontina cheese. When combined with linguine there is a virtual explosion of flavors in your mouth. And it is meatless.
The quick marinara is highly seasoned with garlic, red pepper flakes, basil, oregano and a touch of vinegar and sugar. Three kinds of tomatoes are used for a deep flavor without hours of cooking and reducing.
The white wine sauce is a simple béchamel to which white wine, mushrooms and Italian fontina cheese are added. There are several kinds of fontina cheese but the one used here is Italian. It has a brownish red casing that needs to be removed before grating.
The mushrooms should be thickly cut so they retain their shape. I should mention here that I cook with 2 percent milk and have since my children were put on it as babies (a very long time ago!). You can use whole milk if desired but I probably would not use skim milk.
