Pasta with Porcini Mushrooms and Tomato

Pasta Al Funghi Porcini Con Pomodoro


3 quarts water (salt optional)
4 tablespoons olive oil
5 garlic cloves, sliced
8 ounces fresh or fresh-frozen porcini mushrooms, scrubbed and diced into 1/2 inch pieces, or 1 1/2 ounces dried, softened in 1/2 cup hot water fo 30 minutes, drained and chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
5 tablespoons white wine
5 large tomaties, peeled and diced
4 talespoons chopped fresh basil
4 tablespoons grated Parmigiano Reggiano chesse
1 pound pasta -fettuccine all'uovo, fettuccine verdi, spaghetti or tortiglioni
Serves 4 to 6
Printable Version
In a large pot, bring the water to a boil with or without the optional salt.
Cook the olive oil, garlic, porcini mushrooms and red pepper flakes in a large saute pan set on medium heat for 3 minutes. Sprinkle with half of the salt and cook until the mushrooms are just starting to brown, about 2 minutes. Add the wine, deglaze the pan and cook on high heat until the wine reduces by half, about 3-5 minutes.
Stir in the tomatoes, basil and the remaining salt, bring to a boil and cook for 2 minutes. Reduce the heat and simmer for 3 minutes.
Cook the pasta in the boiling water intil just tender. Drain well and return to the pot. Add the sauce to the pasta, toss until well coated and cook over medium heat for 2 minutes, until most of the juices have been absorbed. Turn off the heat, add the cheese and toss until well coated. Enjoy.
Chef's Tip:
If you are using dried procini mushrooms, soften them in 1/2 cup hot chicken stock instead of water and reserve the liquid to add to the sauce when you add the tomatoes. It will freatly enhance the flavor.
©2015 Nick Stellino Productions