3 quarts water (salt optional)
4 tablespoons olive oil
3 ounces fresh or fresh-frozen porcini mushrooms, diced, or 1/2 ounce dried softened in 1/2 cup hot water fo 30 minutes, drained and chopped
4 ounces shiitake mushrooms, diced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup heavy cream
1/2 cup Tomato Sauce
1 1/4 cups Chicken Stock
1 pound pasta - rigatoni, tortiglioni or penne
Pasta Ai Funghi Di Bosco
Serves 4 to 6
Bring 3 quarts of water to a boil in a stockpot with or without the optional salt.
Pour the olive oil into a large nonstick skillet and cook over high heat until it starts to sizzle, 3 minutes. Add all the diced mushrooms and cook for 1 minute. Stir well and cook 1 minute more. Add the garlic, 1 tablespoon of the parsley, the salt, black pepper and red pepper flakes, stir well and cook for 2 minutes, until the garlic is fragrant and the mushrooms are getting brown. Pour in the wine and cook 1 minute. Add the cream, tomato sauce, and chicken stock and bring to a boil. Reduce immediately to a simmer and cook for 10 minutes.
When the water is boiling, add the pasta and cook until al dente or just tender. Drain well, return to the pot and add the simmering sauce along with the remaining 1/2 tablespoon of parsley. Toss to coat well the sauce. Cook over medium heat for 3 minutes and serve.