Penne with Mushroom Sauce (Chef Boyardee)
1 ozdried porcini mushrooms (i used a prepackaged mixture of dried mushrooms)
3 Tbspextra-virgin olive oil
1 mediumonion, diced
1 box26.6 oz pomi strained tomatoes (see note below)
1 can(s)10.7 oz hunts tomato puree
·salt and pepper
1 lbpenne pasta (al dente) (use gluten free if you want it to be gluten free)
·optional: red pepper flakes, parmesan cheese
How to Make Penne with Mushroom Sauce (Chef Boyardee)
- Put 2 cups water in a saucepan and add dried mushrooms. Bring to a boil, cover and set aside until cool. (I had to do this a few times because I didn't feel the mushrooms were soft and tender enough). Use your fingers to feel the mushrooms. They should be soft, yet meaty.
- DO NOT THROW OUT THE LIQUID. Drain the mushrooms in a colander, reserving the liquid. Set the mushroom liquid aside. Rinse the mushrooms in the colander, (cleaning out any dirt or grit remaining) lay out on a paper towel to drain.
- Finely, chop the mushrooms. You don't want great big pieces, but because you are using dried mushrooms, they retain a slight "meatiness" that fresh mushrooms would not. Set the chopped mushrooms aside.
- Rinse the colander, line with paper towels, put a bowl or a measuring cup under the colander to collect the "cleaned" mushroom broth. You want to put the liquid through paper towels to catch any dirt or grit.
- At about 25 minutes into the sauce bubbling, start your pasta. Bring a large pot of water to a boil. When boiling, add salt (you want your water salty). Cook pasta to al dente. Leaving it just a little firm makes this a great dish as both a main course or a side dish.
- Notes: The original recipe calls for 1 32-oz can of plum tomatoes (Italian) and pureed through a food mill. My gut instinct was to add garlic. I'm GLAD I didn't! I could see adding a few red pepper flakes if you so desire. I didn't.