Fusilli With Porcini Mushroom-Tomato Sauce - xpost

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* Exported from MasterCook *

 

Fusilli With Porcini Mushroom-Tomato Sauce

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 stalk celery -- minced

1 small carrot -- peeled and minced

1 ounce dried porcini mushrooms -- rehydrated

strained, and chopped coarse

soaking liquid reserved (1 cup)

salt

28 ounces canned whole tomatoes packed in juice -- drained,

seeded, and chopped

3 tablespoons minced fresh flat-leaf parsley leaves

1 pound fusilli -- or other short curly pasta

 

* Fusilli - spiral shaped pasta.

 

1. Heat the oil in a large saute pan over medium heat. Add the onion, celery and

carrot; saute until the veg i tables soften, 8 to 10 minutes. Add the porcini

and salt and cook for 1 to 2 minutes to release flavors.

 

2. Increase the heat to medium-high; add the tomatoes and soaking liquid. Bring

the sauce to a boil lower the heat, then simmer until the sauce thickens about

15 minutes. Stir in the parsley and taste for salt

 

3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon

salt and the pasta to the boiling water. Cook until al dente. Drain the pasta

and return it to the cooking pot. Toss with the sauce Divide among 4 pasta bowls

and serve immediately.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Porcini give this tomato sauce an almost meaty and consistency, even

though it is vegetarian. Serves 4.