Mushroom Sauce for Pasta

I am a pasta fanatic (no Atkins diet for me). Of all of the pasta sauces I have made,this is the best! To go really crazy I splerge and put it on Rossi's Wild Mushroom linguine. YUM!!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups porcini mushrooms (1 ½ oz)
• 2  teaspoons olive oil
• 1⁄2 cup  finely chopped prosciutto (2 oz.)
• 1⁄2 cup  finely chopped onion
• 4  cups  sliced cremini mushrooms or 4  cups button mushrooms (8 oz)
• 1⁄2 teaspoon  grated fresh lemon rind
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cloves garlic
• 1  cup chicken broth
• 3⁄4 cup dry red wine
• 1  tablespoon cornstarch
• 1  tablespoon water
• 4  cups  hot cooked cavatappi pasta (2 cups uncooked)

Directions

1. Combine boiling water and porcini mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain.
3. Rinse and coarsely chop mushrooms.
4. Heat oil in a medium skillet over medium-high heat.
5. Add prosciutto and sauté for 3 minutes or until tender.
6. Add onion; sauté for 3 minutes or until tender.
7. Stir in the porcini mushrooms, Cremini mushrooms and the next 4 ingredients; cook 4 minutes until browned, stirring frequently.
8. Stir in Broth and Wine, scrapping the pan to loosen browned bits.
9. Bring to a boil and cook for 3 minutes.
10. Combine cornstarch and water in a small bowl.
11. Add cornstarch mixture to pan; bring to a boil.
12. Cook 1 minute stirring constantly.
13. Add pasta, tossing to coat.