California Central Coast Recipes

Bucatini with Sausage, Porcini Mushrooms and Tomato Sauce

©2017 TheRomanticTable.com
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!


www.theromantictable.com ©2017, Bucatini with Sausage, Porcini Mushrooms and Tomato Sauce
Preparation time: 30 minutes
Cooking time: 25 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

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


Preparation Directions.

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 sauceís flavors.

9 Serve on dinner plates and have grated Parmesan cheese available at the table to sprinkle over the sauced pasta.


Wine and Food Pairing and Serving Suggestions.

Serve with a robust red wine such as a Sangiovese or Chianti.

A tip from Sue!

Use A Pasta Pot for Pasta

If you like pasta and are planning on having it often, I recommend getting a pasta pot.

After trying different sets, the best one Iíve found was the original, least expensive one. Itís a stainless steel pot with separate built-in pasta basket. It also comes with a vegetable steamer. Something like it is available on the Internet for about $40.00. and at several local supermarkets as low as $30.00.

You donít need to have a real heavy pan---otherwise youíre going to waste all your time heating the pan instead of getting it to boil quickly. Don't worry about hot spots since all youíre going to be doing with it is boiling water.