Ingredients
- 1 cup Lisa's classic tomato sauce (see below)
- 6 oz parmigiano-reggiano, grated
- 6 tbsp heavy cream or panna da cucina
- 6 oz dried porcini mushroom
- 2 lb penne or other long tubular pasta
- salt
- 8 oz cremini mushroom, sliced
- 8 oz button mushroom, sliced
- 1 stalk celery, finely chopped
- 1 large carrot, finely chopped
- 2 clove garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp unsalted butter
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 11/2 tsp chopped fresh basil
- 11/2 tsp dried Italian oregano
- 11/2 tbsp sugar
- 4 can (28 ounce each) crushed tomatoes (preferably San Marzano)
- 1/2 cup extra-virgin olive oil
- 6 clove garlic, cut in half, green sprouts removed if necessary
Directions
Make Lisa's Classic Tomato Sauce: In a large pot, heat the garlic in the olive oil over low heat for 3 minutes. Don't allow the garlic to brown. Add the remaining sauce ingredients and simmer over very low heat for 2 to 4 hours.
In a medium bowl, soak the porcini in 1 cup warm water for 30 minutes.
In a large skillet, melt the butter with the olive oil over medium-high heat. Add the garlic, carrot, and celery and cook, stirring, until softened.
Drain the porcini mushrooms, reserving the soaking water. Rinse the porcini and add them to the skillet with the other mushrooms.
Cook, stirring, until they lose their liquid, about 5 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (if using penne, cook for 7 minutes). Meanwhile, pour the reserved porcini soaking water through a fine mesh strainer to remove any sand. Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring.
Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano and serve.
Reprinted with permission from Whatever Happened to Sunday Dinner? by Lisa Caponigri, 2012. Published by Sterling Epicure, an imprint of Sterling Publishing Co.
