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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.

ENJOY :)