Penne Con Salsa Rossa Al Funghetto

(Pasta with red mushroom sauce)

Straight from the Tuscan countryside, this robust dish is full of smoky, hearty flavors. "It tastes like it was made in a forest!" one blissful diner cryptically told us recently. Wherever it is that you prepare it, get ready for a treat.

Serves four:

15 mushrooms
(substitute a few porcini or portabello if you have them)
Olive oil
8 garlic cloves, smashed
Salt and pepper, to taste
28 oz can ground peeled tomatoes
1/4 cup parmesan cheese
1/2 cup chopped fresh basil
1 lb penne pasta

• In a food processor, chop the mushrooms very finely, so that they are nearly reduced to a paste.
• In a large pan, heat 1/4 cup olive oil over medium heat.
• Add FOUR of the garlic cloves and cook until golden.
• Discard the garlic, and add the mushrooms to the oil, reducing the heat to low.
• Cook the mushrooms for about 15 minutes until they turn very dark, almost black, and they have lost most of their liquid.
• Remove the mushrooms with a slotted spoon, pressing out as much of the remaining liquid as possible.
• Season with salt and pepper. Set aside.
• In a large saucepan, heat 1/4 cup olive oil over medium heat.
• Add the remaining four cloves of garlic and cook until golden.
• Discard the garlic and stir in the mushroom mixture, the tomatoes and the basil.
• Turn the heat to high and cook until the sauce has reduced somewhat, about 10 or 15 minutes. Meanwhile, cook the penne pasta and add to the sauce when done, mixing over low heat.
• Add the parmesan cheese, stir once more, and then serve immediately.

If you want to suggest a new recipe
E-mail :Dr.T.Politis

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