Instructions:
Soak porcini mushrooms in warm water for about 10 minutes. After mushrooms are reconstituted, remove from bowl using fingers or a slotted spoon, being careful to leave sediment behind. Chop coarsely. Saute onion in olive oil until onion becomes translucent, about 2 to 3 minutes. Add mushrooms and ham; saute for a minute or two. Add wine, cook down for a minute or two until the sauce starts to become slightly dry. Add cream. Add salt and pepper to taste. Continue to cook for 2 more minutes, stirring occasionally. Stir sauce into pasta. This sauce is traditionally used on short cuts of pasta and makes enough for one pound of pasta. Serves 4 to 6.
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