Prep 15 mins
Cook 30 mins
- 1⁄2 ounce dried porcini mushrooms
- 1 cup water
- 8 ounces Italian sausage (sweet and or or hot)
- 1 -2 garlic clove, crushed
- 1 (15 ounce) canitalian-style plum tomatoes with juice
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried fennel (omit if sausage is heavily seasoned with fennel)
- 1⁄8 teaspoon fresh coarse ground black pepper
- 12 ounces spaghetti or 12 ounces bucatini pasta or 12 ounces perciatelli
- grated parmesan cheese
- Combine porcini and water in a small saucepan; bring to boiling; let stand off heat for 20 minutes; meanwhile start the sauce.
- Remove sausage from casings and crumble into a skillet.
- Stir/saute until lightly browned, about 10 minutes; drain off excess fat.
- Add in garlic; saute 1 minute.
- Puree the tomatoes w/ juice in a food processor; add to skillet.
- Stir in tomato paste, salt, fennel, and pepper; heat to a slow simmer.
- Drain the porcini through a very fine sieve or a sieve lined with a double layer of dampened cheesecloth; reserve the liquid.
- If the porcini are gritty, rinse clean under running water; chop porcini and add to the tomato sauce along with the reserved liquid.
- Simmer the sauce until slightly reduced and thickened, about 15 minutes.
- Cook spaghetti in plenty of boiling water until al dente; drain.
- Toss with half the sauce; serve the remaining sauce on the side to spoon over the spaghetti as desired.
- Pass grated parmesan cheese to sprinkle over the spaghetti.