Friday, April 11, 2008

Random Recipe Exchange

Cavatelli with Mushroom Sauce

Prep Time 20 Minutes
Cooking Time: 30 Minutes

From The Pantry
1 (1/2 oz) package of Dried Porcini Mushrooms
1 TBSP Garlic
2 TBSP Extra-Virgin Olive Oil
1 TBSP Dried Rosemary
1 (25 oz) jar tomato-basil sauce
1/2 TSP each Kosher Salt and freshly Ground Black Pepper
1 1/2 lb frozen Cavatelli Pasta
1 Cup Part-Skim Ricotta Cheese
Grated Parmigiano Cheese

Fresh Ingredients
2 oz Sliced Pancetta, chopped
4 Shallots, halved, thinly sliced
1 (10 oz) package of Cremini Mushrooms, sliced
1 (8 oz) package of White Mushrooms, sliced
1/4 Cup finely chopped Italian Parsley

1. Soak Porcini Mushrooms in 1 cup boiling water for 15 minutes, or until softened. Drain and reserve mushroom water. Finely chop the mushrooms. Bring a large pot lightly salted water to a boil for pasta.

2. Meanwhile, heat oil in a heavy 5-quart saucepan over medium heat. Add pancetta, shallots, and porcini mushrooms;saute 5 minutes, or until the shallots have softened. Add cremini and white mushrooms, parsley, rosemary, and garlic; saute 8 minutes, or until mushrooms are a rich golden brown. Pour reserved mushroom water into mixture; boil 5 minutes, until all liquid has evaporated.

3. Add tomato sauce and bring to a simmer; simmer uncovered 5 minutes. Season with salt and pepper; keep warm.

4. Add pasta to the boiling water and cook according to the package directions. Drain; add to sauce and toss to coat well; cook, stirring 1 minute, so that the pasta absorbs some sauce. Serve immediatley, topped with ricotta and grated cheese.

If desired, on the side, serve with a mixed green salad with Italian Vinaigrette dressing.



Diana said...

Sounds great. I will have to try it.

Pam said...

That sounds so good. Thanks for playing along! I will have to try this one soon.

Andrea said...

Mmm...sounds good! I'm not a huge fan of mushrooms...but I just give them all to my hubby and we're good to go! haha. :)

EP said...

Yum! And I don't even like mushrooms!