Penne with Porcini Mushroom Sauce

This is a modified recipe based on the one from Moosewood Restaurant:

After the cream is combined to the base of the sauce, I added about 1/3 cup chopped sun-dried tomatoes and 2/3 cup green peas.  I'm a big fan of marsala, so I increased the amount a bit more than the recipe suggests.  This is such a hearty sauce; it's a great way to sneak in a vegetarian meal.

Pasta with Porcini Mushroom Sauce (from Sundays at Moosewood Restaurant)

Serves 2 as main dish

1 oz dried Porcini mushrooms (about 2/3 cup)

2 T butter

1 small onion, diced

1/2 t chopped dried rosemary

1/4 c marsala

1 T tomato paste

1 cup heavy cream

1 T chopped fresh parsley

salt & pepper to taste

1/2 lb whole wheat pasta (I like penne)

1/4 - 1/2 cup freshly grated Parmesan cheese

Break each mushroom into 2 or 3 pieces.  Soak them in one cup of hot water for at least 20 minutes.  Meanwhile, heat a large covered pot of water.  Melt the butter in a saucepan large enough to hold the cooked pasta.  Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.  Mix in the marsala and cook for 2 minutes more.

Drain the mushrooms through a paper coffee filter and reserve the liquid.  Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions.  Simmer.  Mix the cream and the parsley into the mushroom sauce and lower the heat to a gently simmer.  Don’t allow the sauce to boil.  Add salt & pepper to taste.

When the water in the large pot comes to a rolling boil, stir in the pasta & cover the pot until the water returns to a boil.  When the pasta is al dente, drain & add it to the mushroom sauce in the saucepan.  Add the cheese & toss everything to coat the pasta evenly.  Serve immediately.