|CLASSIC pasta||linguine (spaghetti) with mushrooms, tomato and pancetta|
This is just a dynamite recipe! It has astounding fall flavors just bursting on your taste buds. And easy to do with fresh or canned tomatoes.
for the sauce:
for the pasta:
Soak the porcini in a cup of boiling water for ten minutes. Remove the soaked porcini, saving the liquid. Squeeze the porcini dry and roughly chop them.
If using fresh tomatoes, peel and seed
them if you wish. Chop the tomatoes into small dice.
Bring 4-5 quarts of water of a raging boil. Add a couple teaspoons salt. Put in the pasta, stirring well to get it mixed around in the water. Cook the pasta to just al dente. Reserve a cup of the pasta liquid. Drain.
Add the pasta to the re-heated sauce. Mix well. Add the reserved porcini mushroom liquid. Add some of the reserved pasta liquid to keep it moist if needed. Add the two tablespoons of butter. Stir. Cover and turn up the heat to high Steam for one minute to get the pasta very hot. Add the parmesan and stir.
Serve in hot bowls, topped with the remaining parsley and having more parmesan at the side if wanted.