Tomato, Porcini and Pancetta Sauce
- 7/8 to 1 oz. package dried porcini mushrooms
- 1 cup hot water
- 1 Tbsp olive oil
- 2 oz.s pancetta or bacon, chopped
- 1 med onion, chopped
- 2 tsps fresh rosemary or 1 teaspoon dried
- 1/8 tsp dried red pepper, crushed
- 1 cup tomatoes, crushed
- 28-oz can tomatoe puree
Rinse mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until sauce is thick, stirring occasionally, about 35 minutes. Season with salt and pepper. Makes about 4 cups.
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