Just because this pasta dish is vegetarian, does not mean that it is not rich and full of flavor. Begin by toasting the walnuts for a few minutes, seasoning them with salt and pepper, until fragrant and then set them aside. Next, cook a pound of chopped shiitake mushrooms in a bit of olive oil and add a couple teaspoons of soy sauce as well as a couple of teaspoons of balsamic vinegar. Set those aside, and then cook up a chopped onion, a large carrot and two stalks of celery until softened, seasoning generously. Stir in the mushrooms, walnuts, chopped garlic and dried oregano, cooking until fragrant. Add a few tablespoons of tomato paste and a couple tablespoons of miso, stirring together for a few more minutes and then add a half cup of red wine and cook down until the mixture thickens. Add a couple pounds of fresh tomatoes, tomato sauce, or a jar of canned tomatoes (whatever you have available). Depending on the liquid level, you may want to add some water as you bring the sauce to a boil and then simmer everything together for up to an hour. Once the sauce has thickened to your liking, add a couple tablespoons of olive oil and perhaps some rosemary and garlic herb salt or whatever seasonings needed. Cook up some Valicenti pasta, dress with the sauce and serve with grated Savage cheese.
