Tagliatelle con Salsiccia, Funghi, e Pomodoro
(Tagliatelle with Sausage, Mushrooms, and Tomato)
Ingredients:
- 1 ounce dried porcini mushrooms, soaked in 2 cups of lukewarm water for 20 minutes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 ounces sweet Italian sausage, casings removed and finely chopped
- 4 cups canned imported tomatoes with their juice
- Salt and freshly ground black pepper
- 1/3 cup heavy cream
- 2 tablespoons Italian parsley, chopped
- 1 cup parmigiano, freshly grated
- 1 pound tagliatelle pasta
Method:
1. Strain the mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and chop them roughly. Line a strainer with two layers of paper towels and strain the mushroom soaking water into a bowl to get rid of the sandy deposits. Set aside.
2. In a large skillet, heat the oil and butter together over high heat. When the butter foams, add the sausage and cook, stirring, until the sausage loses it's raw color, 3 to 4 minutes. Ad the mushrooms and 1 cup of the reserved soaking liquid. Stir and cook until the liquid is reduced by half, abut 2 minutes. Add the tomatoes and season with salt and several grinds of black pepper. Cook, uncovered, over medium heat for 8 to 10 minutes, stirring a few times. Stir in the cream and parsley.
3. While the sauce is cooking, bring a large pot of water to a biol. Add 1 tablespoon of salt and the tagliatelle. Cook, uncovered, over high heat until the pasta is tender but still firm to the bite, al dente, 3 to 4 minutes.
4. Drain the pasta and add it to the sauce in the skillet. Add 1/3 cup of parmigiano. Mix over low heat until the pasta is well coated with the sauce. Serve immediately with the remaining
Recipe by Biba Caggiano, submitted by Mark DellaPietra.