- 1/2 oz dried porcini (1/4 cup)
- 1/2 cup hot water
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 oz sliced pancetta, chopped
- 1 large garlic clove, minced
- 10 oz fresh white mushrooms, thinly sliced
- 1/3 cup medium-dry Sherry
- 1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice
- 2 Turkish bay leaves or 1 California
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1 lb dried pappardelle or fettuccine
- 1/3 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 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 water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
- Available at specialty foods shops and some supermarkets.