PORCINI SAUCE FOR FRESH PASTA

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PORCINI SAUCE FOR FRESH PASTA

 

1/3 cup Asiago Food porcini mushrooms
1 cup very hot water
2 tablespoons Partanna Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 cup white wine
Sea salt to taste
1 cup La Valle San Marzano DOP  tomatoes, crushed
1/2 cup Aged Parmigiano-Reggiano DOP, grated
Sea salt to taste
Rehydrate mushrooms in hot water for 20 minutes until softened. Drain, reserving the liquid. Strain. Heat olive oil in deep-sided saute pan or skillet. Add garlic, and saute until golden. Add wine and reserved porcini liquid. Reduce to 1/3 cup. Add salt to taste. Add crushed tomatoes. Heat to boiling and then immediately reduce to a low simmer. Simmer for 15-20 minutes until thickened. Toss with pasta, adding a little pasta water if using dried pasta. Sprinkle with Parmigiano. Pass more at table if desired.
 

 

Ingredients

Rehydrate mushrooms in hot water for 20 minutes until softened. Drain, reserving the liquid. Strain. Heat olive oil in deep-sided saute pan or skillet. Add garlic, and saute until golden. Add wine and reserved porcini liquid. Reduce to 1/3 cup. Add salt to taste. Add crushed tomatoes. Heat to boiling and then immediately reduce to a low simmer. Simmer for 15-20 minutes until thickened. Toss with pasta, adding a little pasta water if using dried pasta. Sprinkle with Parmigiano. Pass more at table if desired.