Troccoli (Thick Spaghetti) Alla Foggiana

• 1 pound Troccoli or any thick spaghetti-like pasta
• 1/4 cup extra virgin olive oil
• 1 3/4 ounces pancetta (non-smoked), chopped
• 1 sweet onion, chopped
• 1 quart tomato puree
• 1/2 glass white wine
• 8 oz brown Italian (crimini) mushrooms, sliced
• 2 teaspoons salt
• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped.
• pecorino or parmegiano cheese to taste.

1. Boil water for pasta in large saucepan. While waiting for the water to boil, heat olive oil in large skillet. Saute the pancetta (over medium-low heat) with the onion until the onion is soft and transluscent. Add mushrooms and continue to saute for several minutes, adding parsley, basil, and white wine. When wine evaporates, add the tomato puree and let simmer over very low heat for about 45 minutes or until the sauce thickens. Just before the sauce is down, add salt to the boiling water and cook pasta in the salt water until al dente. Drain and transfer to large serving dish. Top with sauce and sprinkle with pecorino or parmegiano cheese.

pasta, extra virgin olive oil, pancetta, sweet onion, tomato puree, glass white wine, brown italian, salt, parsley, basil, pecorino

Taken from www.epicurious.com/recipes/member/views/troccoli-thick-spaghetti-alla-foggiana-1200509 (may not work)