Ingredients Tomato sauce3 tablespoons of Extra Virgin Olive Oil3 cloves of garlic, minced2 cups of sliced fresh Portobello mushrooms1 package of dried Porcini mushrooms2 cups of good red wine1 1/2 sweet sausage without the casing1-2 teaspoons of Bomba Calabrese (hot pepper sauce)1 20 oz. can of hand crushed whole peeled tomatoes1 package of Marella lanterne (1 lb.) Preparation Boil 2 cups of water and rehydrate the Porcini in a bowl. Let stand for 15 minutes.Heat the olive oil and gently saute the sausage for about 3 minutes.Add the fresh mushrooms first, then the Porcini, followed by the garlic and the bomba calabrese.Add wine and simmer for about 1 minute. Add the tomatoes and cook for about 1 hour stirring every so often over a low flame.Cook the pasta separately in abundant salted boiling water for about 8-9 minutes. Save some of the cooking water.Add the sauce to a pan and toss the pasta in the sauce. Mix vigorously.Add some of the water from the cooking pasta if the sauce is too dry.Serve immediately after garnishing with grated parmesan or ricotta. Serves four to six people Courtesy of Italian Harvest (supplier of our wonderful pastas)
Lanterne with Spicy Sausage and Porcini Mushrooms
Ingredients
Preparation
Courtesy of Italian Harvest (supplier of our wonderful pastas)