Heat & Knives

The Recipe

Source: Biba’s Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano

1 ounce dried porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes
4 tablespoons (1/2 stick) unsalted butter
3 medium shallots, finely minced
1/2 pound mild Italian pork sausage (containing no fennel seeds, chili pepper, or other spices)
1/2 cup dry white wine
1 to 1 1/2 cups heavy cream
salt and white pepper to taste
1 tablespoon coarse salt
1 pound imported dried garganelli or penne rigate
1/2 cup freshly grated Parmigiano-Reggiano
1 tablespoon chopped fresh flat-leaf parsley

Strain the mushrooms and reserve the soaking water for another use. Rinse the mushrooms well under cold running water, then chop them into small pieces.

Heat 3 tablespoons of the butter in a large skillet over medium heat. As soon as the butter begins to foam, add the shallots and cook, stirring, until lightly golden and soft, 5 to 6 minutes. Raise the heat to high and add the sausage. Cook, stirring and breaking up the sausage with a wooden spoon, until it is lightly golden, 7 to 8 minutes. Add the porcini mushrooms, and stir with the sausage for 2 to 3 minutes. Add the wine. When the wine is almost all evaporated, add the cream. Season with salt and a bit of white pepper. When the cream begins to bubble, reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the sauce has a medium-thick consistency, about 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Add the coarse salt and the garganelli, and cook until the pasta is tender but still firm to the bite. Scoop up and reserve about 1/2 cup of the pasta cooking water.
Drain the pasta and add it to the sauce. Add the remaining tablespoon of butter, a nice handful of Parmigiano, and the parsley. Stir quickly over medium heat until the pasta and the sauce are well combined. If the pasta seems a bit dry, stir in some of the reserved pasta water. Taste, adjust the seasoning, and serve with the remaining Parmigiano on the side.