Paccheri with Porcini Ragu and Sausage

by

This dish will make you want to cozy up on a chilly night and have a glass or two of vino! I love the woodsy flavor of porcini mushrooms so much that I end up sneaking them into so many dishes. I added some sweet sausage, but you can use spicy if you prefer. Paccheri are a large Neapolitan cut of pasta that are incredible for holding sauce. If you cannot find them you may substitute with rigatoni.


Paccheri with Porcini Ragu and Sausage

Similar Recipes

3 Cheese Baked Pasta with Zucchini and Bechamel
Alphabet Pastina with Vegetable Broth
Anelletti Pastina with Ricotta Salata
Valentine's Recipes:

Ingredients

For 4 Person(s)

For the Pasta:

  • 1 ounces dried porcini mushrooms
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic sliced
  • 1 pound Italian sausage (hot or sweet) casings removed
  • 1/2 cup red wine, such as merlot
  • 24 ounces passata or tomato pure`
  • 1/2 teaspoon salt
  • 1 pound dried Paccheri
  • 1/2 cup grated Parmigiano Reggiano cheese
 
ADVERTISEMENT
 
 

 

 
 
 
 

Directions

  1. Place the porcini into a bowl with enough warm water to cover them and let them soak for about 20 minutes.
  2. Put a large saute` pan over a medium flame and heat the oil. Saute` the garlic for about 1 minute or until slightly golden. Add the sausage meat to the pan and begin breaking it up with a wooden spoon. Cook until the sausage is nicely browned, about 5-7 minutes.
  3. Add in the wine and cook until the alcohol has evaporated, about 3-4 minutes. Remove the porcini from the soaking liquid and add them to the pan. Filter the soaking liquid by pouring it through a coffee filter (or allow the grit to settle to the bottom) and add 2 tablespoons of liquid to the pan. Saute` the porcini for 2-3 minutes.
  4. Add in the tomato pure and the salt. Fill the jar halfway with water and swish it around to grab anything stuck to the sides. Add that to the pan as well. Lower the flame to medium-low and simmer the sauce for 15-20 minutes stirring occasionally with a wooden spoon.
  5. While the sauce is simmering bring a large pot of generously salted water to a boil. Cook the Paccheri until al dente. Drain and add them to the saute` pan. Bring the flame back up to medium and toss the pasta in the sauce for 1-2 minutes. Turn off the heat and add the parmigiano cheese while tossing the pasta together. Serve in warm bowls with an extra sprinkle of grated Parmigiano Reggiano.
ADVERTISEMENT

Categories: 
Italian Pasta Recipes, Easy Recipes, All Recipes, Thanksgiving Recipes, Cooking with Rossella, Sausage Recipes, Porcini Mushrooms Recipes, Thanksgiving First Course Recipes

Be the first to post a review

You must be logged in to review


Top