Cavatappi with Wild Mushrooms and Tomatoes from The Classic Pasta Cookbook by Giuliano Hazan
Boscaiola means “woodsman style” and this dish will evoke sensations of strolling along a densely wooded trail in autumn. Fresh porcini mushrooms would be ideal for this sauce and if you happen...
Ingredients
- 1 teaspoon garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- Salt
- ¾ pound fresh cremini or regular white mushrooms, ½-inch diced
- Freshly ground black pepper
- 1 ounce dried porcini mushrooms
- 1 pound penne
- 1 tablespoon butter
- 1 tablespoon parsley, finely chopped
- ⅓ cup Parmigiano-Reggiano, freshly grated
- 1 cup canned peeled tomatoes, coarsely chopped
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