Porcini And Tomatoes With Spinach Pasta
|Porcini||1 Ounce (Dried Mushrooms)|
|Olive oil||2 Tablespoon|
|Onion||1⁄2 , peeled and chopped fine|
|Prosciutto cubes||2 Tablespoon (1/4 Inch Wide)|
|Ripe tomatoes/2 cups pureed canned italian plum||4 Medium, peeled, seeded, and chopped in 1/2-inch cubes|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Spinach fusilli||1 Pound|
|Freshly grated parmesan cheese||2 Cup (32 tbs)|
1. Soak the mushrooms in a cup of warm water for about 30 minutes. Arrange cheesecloth or paper toweling over a small bowl and place a strainer over this. Pour mushrooms and liquid into strainer allowing liquid to clear itself through cheesecloth or toweling. Run some cool water over mushrooms in strainer, drain well, and chop them if larger than 1/2 inch in size. Reserve liquid.
2. In a large skillet or medium saucepan heat the oil and butter. When they bubble, add the onion and saute for 3 minutes or so until it begins to turn color. Add the prosciutto and saute another 2 minutes. Add the tomatoes, salt, pepper, mushrooms, and mushroom liquid, and cook uncovered at a bare simmer for 40 minutes. Stir every 10 minutes or so and be sure to maintain a simmer and not a boil.
3. Cook the pasta until al dente, drain well, and return to the pot in which it cooked. Pour the sauce over the pasta, combine well, and serve as soon as you can. Pass the parmesan cheese and allow each person to add the cheese to his or her serving of pasta.