porcini mushrooms sauce with lots of red wine

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the ultimate store cupboard recipe, egg pasta curls with porcini and red wine sauce

 

SUGO AI PORCINI E VINO ROSSO   There are days one simply has no time. Somewhat it gets late even to shop for food. And after so much hell, the saddest thing is to get a scrambled egg or an instant soup for dinner.

Here is my revenge to a hurried day.

Dig that package of porcini mushroom out of your larder. I am sure you have some pasta and some cheese. Open a bottle of decent red wine. Now throw the mushrooms in warm water to soak and relax on the sofa. Drink a glass of wine. Only after you have finished the glass, get back to the kitchen, the mushrooms will be soft by then.

Start preparing the sauce,  making sure that every time you pour some wine in the sauce you go back to the sofa and relax.  Put the pasta pan on the heat. More sofa. Start cooking the pasta. More wine.

You only really need to stand by the stove when you need to drain the pasta and toss it with the sauce.  A worthy, last effort of the day.

Recipe

  • 40 gr / 2 tablespoon dried porcini mushrooms
  • 15 gr. / 1 tablespoon butter
  • 2 tablespoon EVO oil
  • 1 garlic clove
  • 1/2  cup red wine
  • 2 tablespoon  unsweetened whipping cream
  • 2 tablespoon grated Parmesan cheese
  • 200 gr / 7  ounces dried pasta, preferably egg noodles

Soak the porcini in warm water about 20 min. Once they are soft chop them in smaller pieces using the tips of cooking scissors. No need to drain them, you can do this in the bowl where they are soaking.

For the sauce, use a shallow pan with high sides (e.g. a wok). Over low heat, sautee the pressed garlic with the butter and olive oil until just fragrant.

Add the mushrooms together with their soaking liquid and let them simmer. After the first 5 min. start adding the wine, 2 tablespoons at the time and continue simmering. Cook until all liquid is reduced to about 1/3 of the total volume and the mushrooms are tender. Add the cream and set aside. If you have no cream whisk-in a teaspoon or two of additional butter.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and transfer the pasta in the pan that holds the sauce.Turn the heat to high and quickly stir so that the sauce is partly absorbed by the pasta. Add the Parmesan cheese and 1-2 tablespoon of the pasta water. Stir some more until the additional liquid is absorbed and serve immediately.

Sprinkle with fresh parsley if desired.

Serves 2

summer and fall pasta

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PORCINI AND SWEET PEPPER SAUCE. This is a variation of the basic tomato sauce using the last good summer peppers  and the first porcini available in the fall. Vegetables are added to the onion and slowly stewed for a long time like a creamy compote.

lumachine pasta in a sweet pepper and porcini sauce

lumachine pasta in a sweet pepper and porcini sauce

Recipe

  • One 400 gr. (12 ounces)  can diced tomato
  • 15 gr. (1/2 ounce)  dried porcini soaked in 2/3 cup lukewarm water
  • 2 large onions, thinly sliced
  • 2 red or yellow sweet peppers cut into 1 cm. (1/2 inch) wide, 4 cm. (2 inch) long strips
  • 3 tabsp heavy whipping cream
  • 400 gr. short pasta like penne, rigatoni or lumache ( or gluten-free alternatives)

Use a shallow, thick bottomed pan with a lid over low heat. Soften onion and sweet peppers in 2 tablespoon EVO  oil until soft and falling apart, about 30-45 min. When the mixture starts to dry out, add the soaked porcini with their water.  Simmer until the soaking water is completely reduced. Add the tomato and cook for additional 10 min. until slightly thickened. Add cream, but do not cook it. Use with short pasta with a sprinkle of chopped fresh parsley or basil, if desired. This sauce can be prepared ahead and frozen. Serves 4.