Pasta with tomato sauce and porcini mushrooms – Pasta con salsa di pomodoro e funghi porcini
This dish is for mushroom lovers only. A simple tomato sauce enriched with dry porcini mushrooms that gives a decisive taste to the preparation. Better served during the cold months of the year to warm up your day.
Ingredients:
1 lb. pasta, I use reginette but you can choose any kind
3/4 oz. dried porcini mushrooms
1 lb. canned plum tomatoes
1 finely chopped small onion
3 Tbsp. fresh Italian parsley, finely chopped
3 Tbsp. olive oil
salt to taste
Italian Parmesan cheese
Instructions:
1. Soak the mushrooms in water for 20 minutes.
2. In a sauce pan heat the oil and then sauté the onions until translucent, about 10 minutes.
3. In the meantime pass the tomatoes through a vegetable ricer (food mill).
4. Squeeze the excess water from the mushrooms, cut them into pieces and add them to the onions and mix in well.
5. Then add the tomato sauce mix in again and salt to taste.
6. Simmer the sauce for 15 minutes.
7. Prepare the pasta while the sauce is cooking.
8. When the sauce is cooked remove it from the heat and add the parsley.
9. Drain the pasta, add it to the sauce and mix it until well combined.
10. Serve hot with fresh grated Parmesan.
