I had a day off and thought I would extend our Rebar cooking streak by making a Rebar supper. This pasta was easy and tasty. Nic picked up the ingredients after work and we were eating by 7:00. We used whole wheat rigatoni instead of Papparadelle and substituted white wine for red, but otherwise followed the recipe. I think it's always nice to find a new pasta sauce that isn't based on tomatoes or cream. The main ingredient was mushrooms but I thought that the sauce, which was made of wine, soy sauce and balsamic vinegar had a very nice flavour that wasn't overwhelmingly mushroomy- a great meal and one that's possible to make on a week day.
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