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| Porcini Sauce for Pasta (2-3 portions - a bit of a splurge) � cup dried porcini mushrooms � cup boiling water 2 tbs. extra virgin olive oil 1 small onion, minced � cup Dry Marsala 2 medium tomatoes, peeled, seeded and chopped 3 tbs. tomato paste 2 tbs. flat parsley, minced grated zest of 1 lemon 1 cup thinly sliced fresh mushrooms � cup light cream or evaporated milk salt and freshly ground black pepper to taste 1. Rinse the porcini mushrooms in a strainer. Pour boiling water over them and allow to soak for 15 minutes. 2. Saut� onion in olive oil until translucent. 3. Add Marsala, tomatoes, tomato paste, parsley, lemon zest, porcini mushrooms and their soaking liquid. 4. Cook uncovered over low heat for 30 minutes until sauce is reduced and thickened, stirring occasionally. Add fresh mushrooms and cream and cook over very low heat for another 10 minutes. Season to taste. Good with tortellini. Recipe can be increased as needed. |
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| Puttanesca (�Whore�) Sauce for Pasta (3-4 portions; easy) 4 tbs. olive oil (extra virgin preferred; the eponymous whores will corrupt it for you!) 1 small onion, finely minced 6 cloves garlic, minced � to � cup chopped pitted black olives (mixture of Sicilian and Kalamata preferred) 2 tbs. capers, drained 6 flat anchovy fillets, chopped (optional) � cup flat Italian parsley, minced] 1 tsp. oregano] 1 tsp. red pepper flakes, or to taste � tsp. freshly ground black pepper salt, if needed 1. Saut� onion and garlic in olive oil until translucent. 2. Add tomatoes. Cook over high heat about 2 minutes, until softened. 3. Add other ingredients except salt and reduce heat to a simmer. Simmer, uncovered, about 20 minutes. 4. Add salt if needed before serving (anchovies, capers and olive are salty). Serve with a heavier pasta like penne or linguine. |