Speedy MUSHROOM MEATBALL PASTA
12 oz. shape pasta, cooked per package instructions ~ drained but NOT rinsed (if you rinse your pasta, the sauce won't stick to it) ~ I used bow ties here
fresh mushrooms ~ I used 6 fairly large baby bella, but about 8 oz. button would be fine (sliced)
1/4 cup white or yellow onion, thinly sliced......…...…………. 1 TB balsamic vinegar
1 (about 15 oz) can diced tomatoes (mine had Italian seasoning)
about 6-10 small meatballs (I used some frozen ones that I had left in a bag)
2 tsp. Kosher or sea salt...…………………………………………1/2 tsp. black pepper
3-4 TB butter...……………………………………………………....about 1/4 cup red wine
about 1 to 1-1/2 tsp. Italian herbs (I don't measure, but about 2 good shakes from my jars of dried rosemary, basil & oregano)
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Melt the butter in a large sauce pan over med.high heat; then add the sliced mushrooms and sliced onions. Stir occasionally and saute until the onions are translucent and the mushrooms smell yummy. Sprinkle with the salt & pepper.
Add the rest of the ingredients, except for the drained pasta (including the liquid from the tomatoes); let it simmer (covered) for about 1/2 hour (so the raw alcohol from the wine simmers out). Then gently stir in the pasta and serve.
If you want, you could sprinkle with some Parmesan cheese before serving (but we don't like it). Serves about 4.