Ingredients
- Tomato sauce
- 3 tablespoons of Extra Virgin Olive Oil
- 3 cloves of garlic, minced
- 2 cups of sliced fresh Portobello mushrooms
- 1 package of dried Porcini mushrooms
- 2 cups of good red wine
- 1 1/2 sweet sausage without the casing
- 1-2 teaspoons of Bomba Calabrese (hot pepper sauce)
- 1 20 oz. can of hand crushed whole peeled tomatoes
- 1 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)