Carrettiera Sauce (Version 2) Cooking Recipe
A modern version of the recipe is made throughout Italy today.
Serves 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes + pasta cooking time
Ingredients
- 1/3 cup (3 oz./80 g) tuna in oil
- 1/3 cup (1 oz./30 g) dried porcini
- 1 clove garlic
- Scant ½ cup (100 ml) olive oil
- Scant ½ cup (100 ml) tomato sauce
- Chopped parsley
- Salt,
- pepper
Cooking Method
To serve with 1 lb. (500 g) spaghetti, penne, fusilli, or bucatini.
- Soak the porcini for about 15 minutes in lukewarm water to rehydrate, and then squeeze out the water.
- Slice the garlic and soften in a skillet with the olive oil and the porcini (1) for 1 minute, then add the tuna (2) and the tomato sauce (3). Season with salt and pepper and cook for 5 minutes.
- Cook the pasta al dente, drain; reheat in the sauce. Sprinkle with chopped parsley and serve immediately.
Woodland Sauce Cooking Recipe – Boscaiola Recipe
This is a sauce “of the earth” rather than “of the sea” (see p. 171). It is simple, tasty, and prepared with mushrooms.
Serves 4
- Preparation time: 20 minutes
- Cooking time: 15 minutes + pasta cooking time
Ingredients
- 2 ½ oz. (70 g) Speck or smoked ham
- 1 lb. (500 g) button mushrooms or fresh porcini
- 1 onion
- 1 clove garlic
- 10 oz. (300 g) peeled tomatoes
- 3 tablespoons (45 ml) olive oil
- 3 ½ tablespoons (50 ml) white wine
- 1 tablespoon pine nuts
- 2 tablespoons chopped parsley
- Scant ½ cup (100 ml) whipping cream
- Salt,
- pepper
Cooking Method
To serve with 1 lb. (500 g) penne, bucatini, spaghetti, tagliatelle, or gnocchi.
- Clean the mushrooms and rinse them quickly under cold water, then slice them. Chop the onion and garlic. Crush or chop the tomatoes.
- Fry the mushrooms in a skillet with 2 tablespoons of the olive oil, the onion, and garlic (1).
- Deglaze with the white wine. When it has evaporated, add the tomatoes, season with salt and pepper.
- Cover and cook for 15 minutes over low heat. Slice the Speck or smoked ham, and brown gently in another pan with 1 tablespoon of oil and the pine nuts (2).
- As soon as the sauce is ready, add the speck (3), parsley, and the cream.
- Cook the pasta al dente, drain, and heat it through in the pan with the sauce. Serve immediately.
