A handful of dried Porcini mushrooms transform this tomato sauce into something hearty and full of flavour.
prep time30 Min
cook time45 Min
25g dried porcini mushrooms
2 small tins of san marzano tomatoes or a jar of tomato passata
clove of garlic
extra virgin olive oil
chilli pepper – fresh, in oil or powdered
pinch of sugar
half a glass of dry white wine
parmesan or pecorino cheese if desired
How To Make
Soak the dried Porcini mushrooms in warm water for at least 30 minutes (retain the water after soaking)
Heat the olive oil, chopped chilli pepper and garlic in a frying pan.
Add the mushrooms and chilli powder (if not using fresh or chopped chilli in oil).
Add the white wine and allow to evaporate over high heat.
Add the tomatoes, a pinch of sugar and salt, stir and cook on a medium heat for 5 minutes covering with a lid.
Remove the lid and continue to cook on a low heat for another 10-15 minutes.
Remove the clove of garlic and pour the sauce onto the drained pasta, mix well.
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