Rigatoni Bolognese Con Verdura

1 oz (28 g) dried porcini mushrooms (1 cup)
1 cup boiling-hot water
2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 medium shallots, quartered lengthwise
1 medium red bell pepper, cut into 1-inch pieces
3 tablespoons virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1/2 cup dry red wine
3/4 lb Rigatoni pasta
1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup) plus
additional for serving

Soak mushrooms in boiling-hot water 15 minutes. Meanwhile, pulse carrots,
celery, shallots and bell pepper together in a food processor until
chopped. Heat olive oil in a 12-inch heavy skillet over moderately high
heat until hot. Add chopped vegetables, rosemary, salt and pepper and
saute, stirring occasionally, until vegetables are golden brown and
tender, about 12 minutes. Lift mushrooms out of soaking liquid, squeeze
excess liquid back into bowl (reserve liquid), and rinse mushrooms well to
remove any grit. Finely chop mushrooms, then add to vegetables in skillet
along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add
wine and boil until wine is reduced by about half, about 2 minutes. While
sauce is cooking, cook pasta in a 6 to 8 quart pot of boiling salted water
until 'al dente'. Reserve 1 cup pasta-cooking water in a heatproof
measuring cup, then drain pasta in a colander. Add reserved
mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2
cup reserved cooking water to sauce, tossing to coat (thin sauce with
additional cooking water if necessary). Stir in Parmigiano-Reggiano cheese
and serve immediately. Makes 4 servings.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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