Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2 inch squares and then wrap them around a pencil to form pointed end quills. Set aside.

In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.

Yield: 4 servings

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