Pasta With Veal Sausage And Porcini Ragù Recipes

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PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE



Penne With Dried Porcini And Italian Sausage image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 8 first-course servings, 4 main-course servings

Number Of Ingredients 11

1 1/2 ounces dried porcini mushrooms
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 pound Italian sweet sausage sliced into 1-inch pieces
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and freshly ground pepper to taste
1 pound penne
Freshly grated Parmesan cheese

Steps:

  • Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
  • Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
  • Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
  • Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 19 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 526 milligrams, Sugar 4 grams, TransFat 0 grams

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