Pici alla boscaiola from Twelve: A Tuscan Cookbook by Tessa Kiros

Name: Pici alla boscaiola from Twelve: A Tuscan Cookbook by Tessa Kiros
Ingredients: about 120 g (1¼ cups) grated mature pecorino or Parmesan cheese; 1 small dried red chilli, crumbled; 2 garlic cloves, peeled and crushed; 1 large white onion, peeled and chopped; 4 tablespoons olive oil; about 8 sage leaves; 250 ml (1 cup) white wine; 800 g (1 lb 12 oz) tin of peeled tomatoes with juice, puréed; 150 g (5½ oz) unsmoked pancetta (belly bacon), diced; 10 g (¼ oz) dried porcini mushrooms or 40 g (1½ oz) Swiss Brown mushrooms; 1 quantity of pici pasta; 400 g (14 oz) fresh porcini or other wild mushrooms or 400 g (14 oz) Swiss Brown mushrooms

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Around this time of year, it is common to see women in the countryside rolling out these long, egg-free pasta strings that are typically served with chunky sauces, such as this one. Naturally, you ...

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Ingredients

about 120 g (1¼ cups) grated mature pecorino or Parmesan cheese
1 small dried red chilli, crumbled
2 garlic cloves, peeled and crushed
1 large white onion, peeled and chopped
4 tablespoons olive oil
about 8 sage leaves
250 ml (1 cup) white wine
800 g (1 lb 12 oz) tin of peeled tomatoes with juice, puréed
150 g (5½ oz) unsmoked pancetta (belly bacon), diced
10 g (¼ oz) dried porcini mushrooms or 40 g (1½ oz) Swiss Brown mushrooms
1 quantity of pici pasta
400 g (14 oz) fresh porcini or other wild mushrooms or 400 g (14 oz) Swiss Brown mushrooms