Shelly's Recipe

CAVATELLI PASTA WITH MUSHROOM RAGU SAUCE AND CHEESE

Category: Pasta

1/2 oz pkg dried porcini mushrooms
2 tbsp extra virgin olive oil
1 tbsp garlic paste
25 oz jar tomato basil or marinara sauce
1/2 tsp each kosher salt and ground black pepper
1 1/2 lbs frozen cavatelli pasta or dried orecchiette pasta
1 cup part skim ricotta cheese
Parmigiano Reggiano cheese, grated or shaved
2 oz sliced pancetta, chopped
4 shallots, halved, thinly sliced
10 oz pkg cremini mushrooms, sliced
8 oz pkg white mushrooms, sliced
1/4 cup finely chopped Italian Parsley
1 tbsp minced Rosemary
Mixed Green Salad
Vinaigrette Dressing

Soak porcini mushrooms in 1 cup boiling water 15 minutes or until softened. Drain through a sieve lined with a paper towel, reserving mushroom water. Finely chop mushrooms. Bring a pot of lightly salted water to a boil for pasta.

Heat oil in a saucepan. Add pancetta, shallots and porcini mushrooms saute 4 minutes or until shallots have softened. Add cremini and white mushrooms, parsley, rosemary and garlic, saute 8 minutes or until mushrooms are a rich golden brown. Pour reserved mushroom water into mushroom mixture, boil 5 minutes or until all liquid has evaporated.

Add tomato sauce and bring to a simmer, simmer uncovered 5 minutes Season with salt and pepper, keep warm. Add pasta to boiling water and cook according to pkg directions. Drain, add to sauce and toss to coat well, cook stirring 1 minute so that pasta absorbs some sauce. Serve immediately topped with ricotta and grated cheese, with a mixed green salad with vinaigrette dressing.