Pappardelle Pasta with Mushroom Sauce
Angeles Wine Company
1 lb. pappardelle pasta
3/4 lb. porcini mushrooms
3/4 lb. canned tomatoes
A small bunch of parsley
1 clove of garlic
The leaves of a sprig of rosemary
A few leaves of sage
Dry white wine
Salt & pepper to taste
Freshly grated Parmigiano Reggiano
Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate. Mince the shallots and the herbs and saute them for a few minutes in 4 Tbs. of oil. Add the the diced stems, cook another minutes, and then add half cup of wine and the tomatoes. Season with a little pepper and simmer the mixture over a very gentle flame for a half hour. Add a little more wine and a drop of water, and the cubed caps.
Continue simmering the sauce over a gentle flame. Depending upon how much moisture the mushrooms contain, you may need to add more liquid - a splash of wine and a little hot water. In the meantime, bring the pasta water to a boil, salt it, and cook the pappardelle. Drain the pappardelle and season with the sauce; serve with grated cheese and enjoy.