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Ingredients
From the pantry:
- 1 package(s) (1/2-ounce) dried porcini mushrooms
- 2 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) garlic paste
- 1 jar(s) (25-ounce) tomato-basil or marinara sauce
- 1/2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground black pepper
- 1 1/2 pound(s) frozen cavatelli pasta or dried orecchiette pasta
- 1 cup(s) part-skim ricotta cheese
- Freshly grated or shaved Parmigiano-Reggiano cheese
- More pantry staples
Fresh ingredients:
- 2 ounce(s) sliced pancetta, chopped
- 4 shallots, halved, thinly sliced
- 1 package(s) (10-ounce) cremini mushrooms, sliced
- 1 package(s) (8-ounce) white mushrooms, sliced
- 1/4 cup(s) finely chopped Italian parsley
- 1 tablespoon(s) minced fresh rosemary
Accompaniment:
- Mixed green salad with vinaigrette dressing (optional)
Directions
- Soak porcini mushrooms in 1 cup boiling water 15 minutes, or until softened. Drain through a sieve lined with a paper towel, reserving mushroom water. Finely chop mushrooms. Bring a large pot of lightly salted water to a boil for pasta.
- Meanwhile, heat oil in a heavy 5-quart saucepan over medium-high heat. Add pancetta, shallots, and porcini mushrooms; sauté 4 minutes, or until shallots have softened. Add cremini and white mushrooms, parsley, rosemary, and garlic; sauté 8 minutes, or until mushrooms are a rich golden brown. Pour reserved mushroom water into mushroom mixture; boil 5 minutes, until all liquid has evaporated.
- Add tomato sauce and bring to a simmer; simmer uncovered 5 minutes. Season with salt and pepper; keep warm.
- Add pasta to boiling water and cook according to package directions. Drain; add to sauce and toss to coat well; cook, stirring 1 minute, so that pasta absorbs some sauce. Serve immediately, topped with ricotta and grated cheese, with a mixed green salad with vinaigrette dressing, if desired.
hmmm...yummy
