Pappardelle with Porcini and Portobello Mushrooms
I love the woodsy taste of porcini mushrooms. In fact they're my favorite mushroom and I always look for ways to incorporate them into different dishes. Instead of a white sauce, I thought a light tomato sauce would give this dish a wonderful comforting feel and I find that thicker pappardelle really do a great job at picking up the sauce.
For 4 Person(s)
For the Pappardelle:
- 1 pound pappardelle pasta
- 4 cups chopped fresh tomatoes
- 2 cups chopped portobello mushrooms
- 3 ounces dried porcini mushrooms
- 4 cloves garlic
- 4 tablespoons grated Pecorino Romano cheese
- hot pepper
- extra virgin olive oil
- In a bowl with warm water reconstitute the dry mushroom according to the directions on the package. Usually 15-20 minutes.
- In a medium skillet heat the olive oil and sauté the garlic until golden brown. Add the chopped tomatoes and some salt. Cook for 10-15 minutes stirring occasionally. Add the hot pepper and the porcini first. After 2-3 minutes add the portobello and cook for another 2-3 minutes.
- Cook the pasta until al dente and then transfer into the skillet containing the sauce.
- Toss the cooked pasta in the sauce for 1-2 minutes. Turn the heat off and add the cheese tossing the pasta to melt and incorporate it.
- Serve immediately.