Penne With Dried Porcini And Italian Sausage

• 1 1/2 ounces dried porcini mushrooms
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 pound Italian sweet sausage sliced into 1-inch pieces
• 1 tablespoon tomato paste
• 2 cups chicken stock
• 1 teaspoon fresh rosemary, oregano or thyme leaves
• Coarse salt and freshly ground pepper to taste
• 1 pound penne
• Freshly grated Parmesan cheese

1. Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
2. Meanwhile saute the onion and the garlic in the olive oil until soft.
3. Add the sausage and brown lightly.
4. Drain off any fat.
5. Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid.
6. Quickly rinse the mushrooms under the running water.
7. Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs.
8. Season lightly with salt and pepper and simmer gently for half an hour.
9. If the sauce gets too thick add more stock.
10. If it is too thin, turn up the heat.
11. Meanwhile, bring six quarts water to boil for the penne.
12. Cook the penne, drain and place in a heated bowl.
13. Pour the sauce on top, toss thoroughly and serve immediately.
14. Pass the cheese separately.

porcini mushrooms, onion, clove garlic, extravirgin olive oil, italian sweet sausage, tomato paste, chicken stock, fresh rosemary, salt, penne, parmesan cheese

Taken from cooking.nytimes.com/recipes/10473 (may not work)