Paccheri with Porcini Ragu and Sausage ___

Paccheri with Porcini Ragu and Sausage


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
  • 0.5 cup red wine, such as merlot
  • 24 ounces passata or tomato pure`
  • 0.5 teaspoon salt
  • 1 pound dried Paccheri
  • 0.5 cup grated Parmigiano Reggiano cheese


Place the porcini into a bowl with enough warm water to cover them and let them soak for about 20 minutes.

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.

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.

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.

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.