Porcini Mushroom Pasta Recipe.

by alessandrasfoodislove

Porcini Mushrooms Pasta

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb. sausage (454 g)
  • 1 lb. mixed mushrooms (454 g) sliced
  • 28 oz peeled tomatoes (800 g)
  • 4 tbsp extra virgin olive oil
  • 2 large shallots or 1 medium onion
  • 2 garlic cloves chopped
  • 1/4 tsp hot chili flakes
  • 6-8 Dried porcini mushrooms (5g)
  • 1/2 cup white wine (120 ml)
  • 1 lb. favorite pasta long or short cut (454 g)
  • Fresh cracked black pepper
  • Salt

Instructions

  • Lots of grated cheese either Parmigiano Reggiano or Pecorino Romano.
  • Wipe clean mushrooms with a wet paper towel. Remove excess soil from the stem. Slice and set aside.
  • Using a food processor pulverize the porcini mushrooms and set aside.
  • In a large skillet add oil and chopped shallots. Sauté gently until golden and add garlic.
  • Higher the heat and add sausage. Sauté until cooked. Add the porcini mushrooms.
  • Stir and add wine, once evaporated add the sliced mushrooms.
  • Keep stirring and give it time because the mushrooms will release a little water and it needs to evaporate.
  • Add just a ladle of the tomatoes and let it fry for a few minutes. Now add the rest. Salt and pepper and let it cook about 30 minutes or until the oil comes on top.
  • Bring to a boil a large pot filled with water. Add salt and pasta. Cook under al dente. Drain and add to sauté pan.
  • Mix and serve immediately with lots of grated cheese.
  • Remember “La Pasta non aspetta a nessuno” Buon Appetito!

Notes

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