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Lanterne with Spicy Sausage and Porcini Mushrooms
ingredients
Tomato sauce
3 tablespoons of Perla olive oil
3 cloves of garlic, minced
2 cups of sliced fresh Portobello mushrooms
1 package of Perla dried Porcini mushrooms
2 cups of good red wine
1 1/2 sweet sausage without the casing
1-2 teaspoons of Bomba Calabrese (hot pepper sauce)
1 20 oz. can of hand crushed whole peeled tomatoes
1 package Lanterne pasta (puglia)
directions
- Boil 2 cups of water and rehydrate the Porcini in a bowl. Let stand for 15 minutes.
- Heat the olive oil and gently saute the sausage for about 3 minutes. Add the fresh mushrooms first, then the Porcini, followed by the garlic and the bomba calabrese. Add wine and simmer for about 1 minute. Add the tomatoes and cook for about 1 hour stirring every so often over a low flame.
- Cook the pasta separately in abundant salted boiling water for about 8-9 minutes. Save some of the cooking water.
- Add the sauce to a pan and toss the pasta in the sauce. Mix vigorously. Add some of the water from the cooking pasta if the sauce is too dry.
- Serve immediately after garnishing with grated parmesan or ricotta. Serves
four to six people.
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