Fettucine With Porcini

• 2 ounces dried porcini mushrooms
• 2 cloves garlic
• 1 medium onion
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/4 teaspoon dried red pepper flakes
• 1/2 teaspoon sage leaves
• 3 tablespoons chopped parsley
• 3/4 cup dry red wine
• Coarse salt and freshly ground pepper
• 10 ounces fettucine
• Freshly grated Parmesan cheese

1. Soak the mushrooms in one-and-a-half cups hot water for half an hour.
2. Meanwhile, mince the garlic and slice the onion thinly.
3. Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
4. Strain the mushrooms, reserving their liquid.
5. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine.
6. Stir and pour in the mushroom-soaking liquid.
7. Simmer, stirring frequently, for about 20 minutes or until thickened.
8. Season to taste with salt and pepper.
9. Meanwhile, bring six quarts salted water to boil for the fettucine.
10. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce.
11. Pass the Parmesan cheese separately.

porcini mushrooms, garlic, onion, olive oil, tomato paste, red pepper, sage, parsley, red wine, salt, fettucine, parmesan cheese

Taken from cooking.nytimes.com/recipes/10069 (may not work)