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Playing Tomato Sauce with Mushrooms and "Fat Spaghetti"


  • 1/2 ounce good quality dried porcini mushrooms
  • 1 1/2 cups chicken stock
  • About 1/4 cup olive oil
  • 1/4 pound pancetta, chopped
  • 1 pound cremini mushrooms, thinly sliced
  • Salt and pepper
  • 4 large cloves garlic, chopped
  • 1 small onion, finely chopped
  • 10 to 12 leaves fresh sage, very thinly sliced
  • 1 cup dry white wine
  • 1 28-ounce can Italian tomatoes, hand-crushed plus juice
  • 1 pound pici or bucatini
  • Freshly grated Pecorino cheese
  • A handful of flat-leaf parsley, finely chopped


Place dried mushrooms in a small pot with the stock. Bring to a simmer and reduce heat to reconstitute the dried mushrooms.
Bring a large pot of water to a boil for the pasta and preheat a Dutch oven or large sauce pot over medium-high heat with 4 turns of the pan of olive oil. Add pancetta and stir to render, 2 minutes. Add fresh mushrooms and brown. Once browned, season with salt and pepper. Add garlic, onions and sage, and stir a few minutes to soften. Add wine and stir until mostly evaporated.  Add the tomatoes to the mushrooms and stir. Remove porcini mushrooms from their stock and chop; add to sauce. Add all but the last few spoonfuls of stock. Any grit from dried mushrooms will have settled here. 

Salt boiling water and cook pasta to al dente. Add half a cup of starchy cooking water to pasta sauce and drain pasta. Toss pasta with sauce and top with Pecorino cheese and parsley before serving