Porcini Mushroom Pasta

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Porcini Mushroom Pasta

6.0

Ingredients

1 oz dried porcini mushrooms

3 tbsp EVOO

1 tbsp unsalted butter

1 small yellow onion, chopped

2 lb Hot Italian Sausage, casings removed

28 oz jar canned tomatoes, pureed

¼ tsp red pepper flakes

1 lb pasta (farfalle suggested or a similar style, i.e. orecchiette, rotini, etc.)

½ cup heavy cream

Salt

Pepper

Parmesan Cheese

Select all

Directions

In a small bowl, rehydrate the mushrooms by covering the porcini in hot water and set aside for 20 minutes
While the mushrooms rehydrate, heat olive oil and butter in a medium-size saute. Add chopped onion and soften; 5-7 minutes
Add the de-cased sausage and cook, tossing and breaking into ~½ in pieces until browned; 5-7 minutes
Drain the porcini soaking liquid. Using a paper towel, gently squeeze the porcini of excess liquid - RESERVE THIS LIQUID - chop rehydrated porcini
Season the sausage mixture w/ salt and pepper to taste
Add tomatoes, porcini, porcini liquid and red pepper flakes to the sausage mixture
Bring to a boil, then reduce to a simmer
While it simmers, bring a pot of salted water to a boil. Add preferred pasta and cook until al dente
When sauce has thinkened, add cream and heat through
Add cooked pasta into sauce, mix well and serve immediately

Note: Often even better the day after once flavors have fully melded

Course

Diets...