Jimmy says this is Paul Chalifour's favorite Scavone family recipe.
1-2 oz dry Porcini mushrooms
Minced garlic
1 lb bulk Italian sausage
12 oz tomato paste
28 oz can tomatoes
Red wine
Salt, pepper to taste
Basil
Oregano
Parsley
Allspice
Reconstitute 1-2 oz porcini mushrooms in small amount of water. Save water. In pot, saute garlic in olive oil. Add sausage, brown and drain thoroughly. Add paste and saute about 1 minute. Puree tomatoes in blender and add to sausage mixture. Thin mixture with the tomato paste can filled with 1/2 red wine and 1/2 mushroom water. Season with remaining ingredients. Simmer for about 30 minutes. Serve over pasta.
Subscribe to:
Post Comments (Atom)
2 comments:
Looks great! What do you do with the mushrooms once you use the water you have rendered them with?
Add them to the sauce! I guess it's not clear the way it's written!
Post a Comment