California Central Coast Recipes
Bucatini with Sausage, Porcini Mushrooms and Tomato Sauce
Bucatini with Sausage, Porcini Mushrooms and Tomato Sauce is a "Mama-style" meal that just about always is welcome. All you need is some bulk sausage, together with some hydrated dried Porcini mushrooms that one normally has on hand, with a little garlic, red pepper flakes, a little tomato paste, red wine and salt and pepper. Nothing that "earth-shattering" but delicious just the same! This is another great resource because you can have most of the ingredients in the pantry -another last minute dinner!
Preparation time: 30 minutesCooking time: 25 minutes
1/2 ounces Dried Porcini mushrooms , soaked in
1 cup hot water for 30 minutes
8 to 10 ounces Bulk Italian sausage ,
1 to 2 Tablespoons Extra virgin Olive oil
3 to 4 cloves Garlic , peeled and chopped
1/4 teaspoons Red Pepper flakes
1 15 ounce can Whole tomatoes and their juices , chopped
2 Tablespoons Tomato paste
1/2 teaspoons Dried Fennel seed
1/3 Cup Dry Red wine
Salt and Black pepper to taste
6 ounces Bucatini pasta
Parmesan cheese , grated at the table
1 Soak dried Porcini in hot water for thirty minutes or so. After it's hydrated, drain off water by passing through a sieve and save soaking water for later. Chop up the drained Porcini. Set aside.
2 Crumble sausage into frying pan and saute over medium-low heat until lightly browned. If sausage doesn't have much aroma, add a little dried fennel and stir well. Drain off excess fat. Remove sausage from pan and set aside.
3 Add olive oil to pan if needed and heat up. Add in chopped garlic and saute until fragrant.
4 Add in the coarsely chopped tomatoes and their juices. Stir well. Return the sausage to the tomato-mixture along with the chopped Porcini and their reserved soaking liquid. Stir well. Add in the tomato paste and stir to combine.
5 Add in the red wine and turn up heat a bit. After the wine has cooked down a bit, check for taste and add salt and pepper to personal taste.
6 Simmer the sauce until slightly thickened (ten-15 minutes), stirring often. If sauce gets too dry, add a little more red wine.
7 Meanwhile, in a large pasta pot with hot water and a tablespoon of salt, cook pasta as directed on package, stirring to prevent pasta from sticking to sides of pot.
8 Drain pasta well and add to sauce. Stir well and serve immediately, or if you like, cover for a few minutes to allow the pasta to absorb some of the sauce’s flavors.
9 Serve on dinner plates and have grated Parmesan cheese available at the table to sprinkle over the sauced pasta.
Serve with a robust red wine such as a Sangiovese or Chianti.