Pasta With Veal Sausage And Porcini Ragù Recipes
PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 8 first-course servings, 4 main-course servings
Number Of Ingredients 11
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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