Pasta Vivante

1 oz. dried porcini mushrooms
1 cup water
2 Tbsp. olive oil
1/2 cup pancetta or prosciutto
3 garlic cloves
2 Tbsp. butter
3 tomatoes, peeled, cored and chopped
1/2 cup chopped basil
Cracked black pepper, crushed red pepper and salt to taste
8 oz. penne pasta, cooked as directed
Grated Romano cheese

Soak mushrooms in water. In skillet with olive oil, saute pancetta until
golden; remove ham. Saute garlic cloves until golden; remove. Drain
mushrooms
reserving 2 Tbsp. liquid. Add butter to skillet. Saute mushrooms. Add
reserved
mushroom liquid, pancetta, tomatoes, basil, and seasonings. Simmer 20
minutes. Serve over penne. Top with cheese. Makes 4 servings.
>From "Dancing With the Moon, a Story of Love at The Villa della Luna,"
by Jana Kolpen and Mary Tiegreen



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