Spaghetti With Mushroom And Tomato Sauce

Ingredients

1 cup low-sodium chicken broth
1 ounce dried porcini mushrooms, rinsed
4 ounces pancetta, cut into 1⁄2-inch pieces
8 ounces portobello mushrooms, stemmed, gills removed, and cut into 1⁄2-inch pieces
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced thin
1 tablespoon tomato paste
2 teaspoons minced fresh rosemary
1 (14.5-ounce) can whole tomatoes, drained with juice reserved, tomatoes coarsely crushed
Salt and pepper
1 pound spaghetti
Grated Pecorino Romano cheese

Instructions

Microwave broth and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 10 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving broth and finely chopping mushrooms.
Cook pancetta in 12-inch skillet over medium heat,stirring occasionally, until crisp, 7 to 10 minutes. Add chopped porcini, portobellos, oil, garlic, tomato paste, and rosemary and cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. Add reserved broth, crushed tomatoes, and tomato juice, increase heat to high, and bring to simmer. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve, passing Pecorino separately.

Spaghetti With Mushroom And Tomato Sauce

Ingredients

Instructions

Tags

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