Categories: Main Dish, Pasta Sauce, Pork
Ingredients
- 1/2 ounce dried porcini mushrooms
- 1 cup water
- 8 ounces Italian sausage (sweet and or or hot)
- 1 -2 garlic clove , crushed
- 1 (15 ounce) can italian-style plum tomatoes with juice
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon dried fennel (omit if sausage is heavily seasoned with fennel)
- 1⁄8 teaspoon fresh coarse ground black pepper
- 12 ounces spaghetti or 12 ounces bucatini pasta or 12 ounces perciatelli
- grated parmesan cheese
Directions
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Combine porcini and water in a small saucepan; bring to boiling; let stand off heat for 20 minutes; meanwhile start the sauce.
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Remove sausage from casings and crumble into a skillet.
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Stir/saute until lightly browned, about 10 minutes; drain off excess fat.
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Add in garlic; saute 1 minute.
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Puree the tomatoes w/ juice in a food processor; add to skillet.
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Stir in tomato paste, salt, fennel, and pepper; heat to a slow simmer.
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Drain the porcini through a very fine sieve or a sieve lined with a double layer of dampened cheesecloth; reserve the liquid.
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If the porcini are gritty, rinse clean under running water; chop porcini and add to the tomato sauce along with the reserved liquid.
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Simmer the sauce until slightly reduced and thickened, about 15 minutes.
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Cook spaghetti in plenty of boiling water until al dente; drain.
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Toss with half the sauce; serve the remaining sauce on the side to spoon over the spaghetti as desired.
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Pass grated parmesan cheese to sprinkle over the spaghetti.