2 ounces dried porcini mushrooms

Food and wine pairing for April, 2008



Capriccio and Penne with Sausage, Porcini and Portobello Mushrooms and Capriccio Sauce


2 ounces dried porcini mushrooms
12 ounces Italian sausages, cut into
½ inch slices
1 ½ cups chopped yellow onions
3 cloves garlic, chopped
1 ½ cups chopped portobella mushrooms
¾ teaspoon crumbled dried rosemary
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ½ cups Capriccio
2 – 14 ½ ounce chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or
Red pepper flakes
1 pound dried penne or other small dried pasta
GARNISH: shredded Asiago cheese, chopped parsley

Soak porchini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with shredded Asiago and chopped parsley.
Serve with a glass of Capriccio and enjoy!