Bucatini alla Salsa di Funghi | The Foodie Pilgrim

By John, 21 June, 2020

Region

Description

This pasta-with-mushrooms dish is different from the fusilli recipe, a little more tricky to make and I think more interesting.

The original recipe uses dried and fresh porcini mushrooms, but the fresh ones are hard to get here so I used button mushrooms and the they they are cooked they were still memorably delicious.

Bucatini is a long round pasta somewhat like a fat spaghetti. You could substitute spaghetti or linguini.

Yield

4 Servings

Preparation time

45 minutes

Ingredients

1⁄2 c Dried Porcini Mushrooms

7 oz Button Mushrooms (sliced)

4 T Olive oil

1 1⁄2 clv Garlic (crushed with the side of a knife)

1⁄4 c Ricotta

1 T Tomato Paste

12 oz Bucatini

Instructions

Soak the dried porcini for 20 minutes in hot water to cover.
Start the water for the pasta.
Set aside half of the button mushrooms (the prettiest ones) and chop the rest.
Heat 3T of the oil in a skillet and add the whole garlic clove.
Strain out the mushrooms and slice them thinly. Add them and the chopped button mushrooms to the hot garlic oil and cook about 10 minutes.
Remove the garlic clove and add 2/3 cup hot water from the pasta pot. Cook another 20 minutes.
Transfer the mushroom mix to a food processor, add the ricotta, and process into a paste.
Wipe down the skillet. Add the remaining 1T oil, half-clove of garlic, and the tomato paste. Stir it all together, add 2T hot water from the pasta pot, and add the pretty sliced button mushrooms. Gently cook for 15 minutes while the water evaporates and the mushrooms get a red tomato coating.
Cook the pasta, then transfer it to a nice serving platter. Top it with the mushroom sauce and then garnish it with the red sliced mushrooms. Serve hot.

Source

Silver Spoon Cookbook