Susan Dlott of Solon, Ohio, writes: “On our last visit to New York City, we spent the day watching the St. Patrick’s Day parade, sightseeing, and shopping. We topped off the trip with a marvelous meal at La Dolce Vita. My entrée of pappardelle, pancetta, and mushrooms in a Sherry tomato cream sauce was simply unforgettable. I’d like to duplicate it at home.”
Active time: 30 min Start to finish: 13/4 hr
Makes 6 main-course servings.
- 1/2oz dried porcini* (1/4 cup)
- 1/2cup hot water
- 3tablespoons olive oil
- 1medium onion, chopped
- 2oz sliced pancetta, chopped
- 1large garlic clove, minced
- 10oz fresh white mushrooms, thinly sliced
- 1/3cup medium-dry sherry
- 1(28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice
- 2turkish bay leaves or 1 california
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 2cups heavy cream
- 1lb dried pappardelle or fettuccine
- 1/3cup chopped fresh basil leaves
- 1/2cup chopped fresh flat-leaf parsley
- 2oz finely grated parmigiano-reggiano (1 cup)
DIRECTIONS Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
Cook pappardelle in a 6- to 8-quart pot of boiling salted wateruntil al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
*Available at specialtyfoods shops and some supermarkets.