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Lanterne with Spicy Sausage and Porcini Mushrooms

Lanterne with Spicy Sausage and Porcini Mushrooms
  • 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.)

  • 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)