1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
How to Make It
Place dried mushrooms in a spice or coffee grinder; process until finely ground.
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.
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Exceptional recipe - gobbled up by my meat-loving husband (I'm vegetarian). I followed the recipe to the T except added a few shakes of red pepper flakes - not because I wanted it to be spicy but because I thinik it adds a little extra flavor depth. I usually tinker with most recipes, so it's quite a compliment that I really didn't need to do more then add the pepper flakes. If I had one complaint - it was hard to grind such a small amount of dried mushrooms without a spice grinder or coffee grinder!
What a disappointment! After chopping all the veggies and following the recipe to a T...it just ended up tasting like tomato sauce with a bit of texture. No depth of flavor. Really bummed this wasn't something special....
This was really tasty. I used portobellos instead of cremini and it was super yummy. The wine I used was a bit too sweet, so pay attention to what you use as it affects the flavor more than you would think. This was easy to make and had great texture, not just mushy vegetables. I mixed (1/2 & 1/2) regular and wheat pasta and it was a lovely flavor and texture combination. I would absolutely recommend this one! Yuuuuum yum. My only change would be to spice it up a bit more...maybe a little heat (red pepper flakes), more basil, oregano, some garlic, etc.