Include in Print View:

Tomato, Porcini & Pancetta Sauce

Tomato~ Porcini & Pancetta Sauce recipe image
This robust sauce captures the essence of rustic Italian cooking by marrying the deep, earthy flavor of rehydrated porcini mushrooms with the salty crunch of pancetta. The dried mushrooms are soaked to release their intense aroma, then combined with fresh rosemary, a touch of red pepper heat, and crushed tomatoes. As it simmers, the flavors meld into a thick, luxurious consistency that coats pasta beautifully. It is an excellent choice for elevating simple dishes like lasagna, gnocchi, or spaghetti.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 308.3
Dietary: Gluten-free
Description
This robust sauce captures the essence of rustic Italian cooking by marrying the deep, earthy flavor of rehydrated porcini mushrooms with the salty crunch of pancetta. The dried mushrooms are soaked to release their intense aroma, then combined with fresh rosemary, a touch of red pepper heat, and crushed tomatoes. As it simmers, the flavors meld into a thick, luxurious consistency that coats pasta beautifully. It is an excellent choice for elevating simple dishes like lasagna, gnocchi, or spaghetti.
Ingredients
  • 1 package Porcini mushrooms*; dried
  • 1 cup Hot water
  • 1 tablespoon Olive oil
  • 2 ounce Pancetta*; or bacon --
  • 1 medium Onion, chopped
  • 2 teaspoons Fresh rosemary, chopped (or 1/8 tsp dried)
  • 1/8 teaspoon Crushed red pepper
  • 1 can (28 oz) Crushed tomatoes
  • to taste Salt and black pepper
Directions
  1. 1
    Briefly rinse the dried porcini mushrooms under cold water to remove any loose dirt.
  2. 2
    Place the rinsed mushrooms in a small bowl and pour 1 cup of hot water over them. Let soak for 30 minutes to soften.
  3. 3
    Remove the mushrooms from the soaking water, reserving the liquid. Trim and discard any hard stems from the mushrooms, then chop the caps if large.
  4. 4
    Heat olive oil in a heavy medium saucepan over medium heat.
  5. 5
    Add the pancetta (or bacon) to the pan and sauté for about 2 minutes until it begins to render its fat and crisp slightly.
  6. 6
    Add the chopped onion and rosemary to the pan. Cook, stirring occasionally, until the onion is translucent and tender, about 8 minutes.
  7. 7
    Stir in the crushed red pepper and sauté for 20 seconds until fragrant.
  8. 8
    Add the crushed tomatoes and the rehydrated porcini mushrooms to the saucepan.
  9. 9
    Carefully pour in the reserved mushroom soaking liquid, leaving any sediment at the bottom of the bowl behind.
  10. 10
    Bring the sauce to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until the sauce thickens to your desired consistency, about 35 minutes.
  11. 11
    Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 308.3kcal
% Daily Value *
Total Fat 24.8g39%
Saturated Fat 7.5g38%
Cholesterol 23.0mg8%
Sodium 859.6mg36%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.2g1%
Sugars 0.7g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: porcini, mushrooms, pancetta, tomato sauce, italian, rosemary, bacon, pasta, lasagna, earth, umami, simmered, rustic, crushed tomatoes, red pepper, onion, garlic, olive oil, dried mushrooms, comfort food
Read it online: https://www.chefs-mate.com/recipe/tomato-porcini-pancetta-sauce/