[realfood] Cavatelli Pasta with Mushroom Ragu Sauce & Cheese

CAVATELLI WITH MUSHROOM RAGU

1/2 oz pkg dried porcini mushrooms
2 tbs extra virgin olive oil
1 tbs garlic paste
25 oz jar tomato basil or marinara sauce
1/2 tsp each kosher salt and ground black pepper
1 1/2 pounds frozen cavatelli pasta or dried orecchiette pasta
1 cup part skim ricotta cheese
Parmigiano Reggiano cheese, grated or shaved
2 oz sliced pancetta, chopped
4 shallots, halved, thinly sliced
10 oz pkg cremini mushrooms, sliced
8 oz pkg white mushrooms, sliced
1/4 cup finely chopped Italian parsley
1 tbs minced rosemary
Mixed green salad
Vinaigrette dressing

Soak porcini mushrooms in 1 cup boiling water 15 min. or until softened. Drain through a sieve lined with a paper towel, reserving mushroom water. Finely chop mushrooms. Bring a pot of lightly salted water to a boil for pasta.

Heat oil in a saucepan. Add pancetta, shallots and porcini mushrooms saute 4 min. or until shallots have softened. Add cremini and white mushrooms, parsley, rosemary and garlic, saute 8 min. or until mushrooms are a rich golden brown. Pour reserved mushroom water into mushroom mixture, boil 5 min. or until all liquid has evaporated.

Add tomato sauce and bring to a simmer, simmer uncovered 5 min. Season with salt and pepper, keep warm. Add pasta to boiling water and cook according to package directions. Drain, add to sauce and toss to coat well, cook stirring 1 min. so that pasta asorbs some sauce. Serve immediately topped with ricotta and grated cheese, with a mixed green salad with vinaigrette dressing. MAKES 6 SERVINGS.*



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