Penne alla Boscaiola ( Penne with Mushrooms of the Woods)

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery, chopped
• 1/2 cup pancetta, chopped
• 1 large can tomatoes, drained, rinsed
• salt and pepper
• 2 ounces dried porcini mushroom, soaked, drained, reserving liquid
• 14 ounces mixed fresh mushrooms, sliced
• 1/4 cup tomato paste
• 1/4 cup mushroom soaking water, chicken stock or
• water, or mixture of liquids
• 1 cup olives, chopped
• 1/2 cup parmesan cheese
• 1 lb. penne pasta, cooked until almost done

Method

• Saute onion, carrots, celery in olive oil until perfume. Add pancetta and cook slightly. Add tomatoes, s/p and cook briefly.
• Chop soaked porcini mushrooms. Add to mixture. Add tomato paste and selected liquid. Add fresh mushrooms.
• Cook until mushrooms are cooked through and sauce is infused with flavors.
• Add olives.
• Add cooked pasta to sauce. Serve with fresh parmesan.

Notes

• Source:
• "La Miniera....Montecatini Val de Cecina"
• SERVINGS: 10
• SOURCE: Chef Stefania