Penne with Peppery Broccoli and Morel Sauce

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Penne with Peppery Broccoli and Morel Sauce

 

1/2 ounce dried morels or similar mushrooms such as cèpes or porcini

1/2 cup olive oil

1 onion, minced

1 large garlic clove, minced

1/2 to 1 teaspoon dried hot red pepper flakes, or to taste

1/4 cup minced fresh basil or parsley leaves

1 pound penne or similar tubular dried pasta

1 head of broccoli, separated into flowerets and stems peeled and cut into

1-inch pieces

 

In a bowl soak the mushrooms in 1 cup boiling water for 20 minutes, drain them,

reserving the liquid, and slice them, discarding the tough stems. Strain the

liquid through a fine sieve into a bowl and reserve 1/3 cup. In a saucepan heat

the oil over moderate heat until it is hot, add the onion and the mushrooms, and

cook the mixture, stirring, until the onion is pale golden. Add garlic and the

red pepper flakes and cook the mixture, stirring, for 30 seconds. Add the

reserved mushroom liquid and salt to taste and simmer the sauce for 1 minute.

Stir in the basil. In a large saucepan of boiling salted water cook the penne

for 6 minutes, add the broccoli, and cook the mixture for 5 to 6 minutes more,

or until the pasta is al dente and the broccoli is just tender. Drain the

mixture, transfer it to a heated bowl, and toss it with the sauce. Serve

immediately.

Makes 4 to 6 servings.