Penne With Dried Mushrooms
|Tomatoes||1 Pound (Preferably Roma)|
|Dried mushrooms||1 Ounce (Preferably Porcini, But Any Wild Mushroom Will Do)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||4 Clove (20 gm), crushed|
|Basil leaves||1 Bunch (100 gm), chopped|
|Penne pasta||1 Pound (Short Tube)|
|Heavy cream||1 Cup (16 tbs)|
Dice and set aside.
Cover with hot water and let stand 20 minutes.
Remove from water and slice thinly.
Heat in skillet.
Cook in oil until onions are yellow in color.
Add drained mushrooms.
Cook approx.3-5 minutes, stirring constantly.
Add along with diced tomatoes to onion mixture.
Cook over medium-low heat, stirring occasionally, for approx.15 minutes.
Partially cover and cook over low heat another 5 minutes until tomatoes become very soft.
Let sauce rest approx. 30 minutes, away from heat, in skillet.
Cook in boiling water until al dente (firm to the bite).
Drain and add to sauce and cook over medium heat for approx.1 minute.
Add to pasta and cook until sauce is slightly reduced.