LOCATION: Recipes >> Pasta Sauces >> Tom Porcini Pancetta
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Tom Porcini Pancetta
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Tomato, Porcini and Pancetta Sauce
7/8 to 1 oz. package dried porcini mushrooms
1 cup hot water
1 Tbsp olive oil
2 oz. pancetta or bacon, chopped
1 med onion, chopped
2 tsp fresh rosemary or 1 teaspoon dried
1/8 tsp dried red pepper, crushed
1 cup tomatoes, crushed
28-oz can tomatoe puree
Rinse mushrooms briefly under cold water. Place in small bowl.
Pour 1 cup hot water over and let soak 30 minutes to soften. Remove
mushrooms from water, reserve soaking water. Cut hard stems from
mushrooms. Heat oil in heavy medium saucepan over medium heat.
Add pancetta and saute 2 minutes. Add onion and rosemary and cook
until onion is translucent, stirring occasionally, about 8 minutes.
Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms.
Carefully pour in reserved mushroom soaking liquid, leaving sediment
in bowl. Simmer until sauce is thick, stirring occasionally, about
35 minutes. Season with salt and pepper.
Makes about 4 cups.
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