Fettucine With Mushrooms and Tomato Cream Sauce

This recipe will serve 6 people and a heads up, the sauce is much more than you will need but the extra can be frozen for about 3 weeks.

• 1/2 oz. dried porcini mushrooms
• 1/2 cup hot water
• 3 tbsp. hemp oil
• 1 medium onion, finely chopped
• 2 oz. pancetta, sliced and chopped
• 1 garlic clove, grated
• 10 oz. white button mushrooms, thinly sliced
• 1/3 cup medium dry Sherry
• 28 oz. whole tomatoes in juice, chopped, reserve juice
• 1 bay leaf
• pinch of salt and pepper
• 2 cups heavy cream (36% if you can find it)
• 1 lb. dried fettucine
• 1/2 cup fresh flat leaf parsley, chopped
• 1/3 cup chopped fresh basil leaves
• 1 cup grated Parmigiano-Reggiano

Soak the porcini in hot water until softened, about 10 minutes. Remove the porcini, squeezing out all moisture back into the bowl. Rinse the porcini to remove any dirt and finely chop. Pour the liquid through a sieve, lined with a paper towel, into a small bowl and set aside.

Heat the oil in a 5 qt. saucepan over medium heat until hot, but not smoking and saute the onion and pancetta, stirring until golden in colour, about 5 minutes. Add the garlic and fresh mushrooms and saute, stirring until the liquid has evaporated and are lightly browned. Stir in the porcini, all the reserved liquid and sherry and boil, uncovered, until most of the liquid has evaporated (about 5 minutes).

Stir in the tomatoes and juice, bay leaf, salt, pepper and bring to a boil. Stir in the cream and immediately turn down the heat and simmer, stirring ocasionally, until thickened (about 45 minutes). Remove and throw away the bay leaf.

Cook the fettucine according to directions, drain, add a dollop of butter and mix in. Add the basil and parley into the sauce and then toss with enough of the sauce to coat well. Serve with the cheese.

Add a salad, glass of wine and  you have a delightful meal.