So you are a pasta fan, but you are in a rut, and want to try something different?
Marcella Hazan, in her epic Italian cookbook, “Essentials of Classic Italian Cooking,” names dozens of pasta sauces that my dollar says most people have never tried.
So this week I’ll focus the topic of this blog to exploring ways to enjoy pasta that you won't find at any local Italian place, but chances are your family will love.
TOMATO SAUCE WITH MUSHROOMS
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1 pound pasta
2-3 tablespoons finely chopped onion
2-3 tablespoons butter
2-3 tablespoons un-smoked ham
2 cups Imported Italian canned whole tomatoes
2-3 oz rough chopped mushroom, preferable porcini
Cook the pasta according to package directions, drain and set aside. Sauté the onion in butter until slightly browned, add the ham and cook 2-3 minutes more. Now add the tomatoes and mushrooms, simmer, uncovered for 40 minutes. Taste and season. Plate and top with butter Parmigiano-Reggiano.