1 lb Natura Amica Tagliatelle al Vino Barolo
2 ounces dried porcini mushrooms (about 10 ounces fresh)
2 T Migliarese Rosemary Infused Extra Virgin Olive Oil
1/2 onion, finely chopped
1 clove garlic, minced
1/2 lb Ferrarini Salame Parma, diced
1 jar Migliarese All-Natural Tomato Puree
Grated Pecorino Romano cheese
If using dried mushrooms, rehydrate them in warm water for approximately 30 minutes. Then drain and chop. If using fresh mushrooms, chop them into small pieces.
Heat Migliarese Rosemary Infused Extra Virgin Olive Oil in a pan and saute the onion until golden. Add the garlic and continue to cook until fragrant.
Add the diced salami and porcini mushrooms and saute for 4 to 5 minutes.
Carefully pour the Migliarese All-Natural Tomato Puree into the pan and stir well. Reduce heat and simmer for about 30 minutes.
Bring a pot of water to a boil and cook pasta until your desired taste. This pasta usually only requires 5 to 7 minutes to cook. Combine the pasta and sauce. If the sauce is too thick, add some of the pasta water into the sauce. Serve garnished with Pecorino Romano cheese and fresh herbs.
Enjoy this dish with crusty bread, a simple baby greens salad, and a glass of Veglio Barolo!
Thanks to Apron and Sneakers for the recipe inspiration!