*Lanterne with Spicy Sausage and Porcini Mushrooms


- Tomato sauce
- 3 tablespoons of Perla olive oil
- 3 cloves of garlic, minced
- 2 cups of sliced fresh Portobello mushrooms
- 1 package of Perla dried Porcini mushrooms
- 2 cups of good red wine
- 1 1/2 sweet sausage without the casing
- 1-2 teaspoons of Bomba Calabrese (hot pepper sauce)
- 1 20 oz. can of hand crushed whole peeled tomatoes
- 1 package of Marella lanterne (1 lb.)


Boil 2 cups of water and rehydrate the Porcini in a bowl. Let stand for 15 minutes. Heat the olive oil and gently saute the sausage for about 3 minutes. Add the fresh mushrooms first, then the Porcini, followed by the garlic and the bomba calabrese. Add wine and simmer for about 1 minute. Add the tomatoes and cook for about 1 hour stirring every so often over a low flame. Cook the pasta separately in abundant salted boiling water for about 8-9 minutes. Save some of the cooking water. Add the sauce to a pan and toss the pasta in the sauce. Mix vigorously. Add some of the water from the cooking pasta if the sauce is too dry. Serve immediately after garnishing with grated parmesan or ricotta. Serves four to six people