Eva (Sorrentino) Gigi, Bologna
(Yield: 4 servings)
1 pound penne rigate
2 tablespoons extra-virgin olive oil
6 cups Porcini mushrooms (thinly sliced)
1 onion (thinly sliced)
½ pound mild Italian sausage (casing removed)
salt and freshly ground pepper
½ cup dry white wine
12 ounces puréed tomatoes
1½ cups cream (half and half)
Pecorino Romano or Parmigiano-Reggiano
1. Warm oil in large skillet over medium heat. Add mushrooms and onions. Cook until onions are slightly golden but not brown (5 to 7 minutes).
2.Add sausage (crumbled), salt and pepper, and wine. Cook until wine has evaporated.
3.Add tomatoes and continue cooking for approx. 10 minutes. Add cream and mix thoroughly. Cook for another 5 minutes.
4.Meanwhile, in pot of salted boiling water, cook pasta until al dente.
5.Drain pasta, reserving approx. 1 cup of liquid. Add pasta to skillet. Increase heat to medium-high.
6.Mix thoroughly, adding some of reserved liquid if too thick.
Remove the skillet from the heat and add a good handful of cheese, mix again, and serve immediately.