Ingredients Jump to Instructions ↓

  1. 1/2 ounce dried morels or similar mushrooms such as cepes or porcini

  2. 1/2 cup olive oil

  3. 1 onion, minced

  4. 1 large garlic clove, minced

  5. 1/2 to 1 teaspoon dried hot red pepper flakes, or to taste

  6. 1/4 cup minced fresh basil or parsley leaves

  7. 1 pound penne or similar tubular dried pasta

  8. 1 head of broccoli, separated into flowerets and stems peeled and cut into 1-inch pieces (about 1 pound in all)

Instructions Jump to Ingredients ↑

  1. In a bowl soak the mushrooms in 1 cup boiling water for 20 minutes, drain them, reserving the liquid, and slice them, discarding the tough stems. Strain the liquid through a fine sieve into a bowl and reserve 1/3 cup.

  2. In a saucepan heat the olive oil over moderate heat until it is hot, add the onion and the mushrooms, and cook the mixture, stirring, until the onion is pale golden. Add garlic , and the red pepper flakes and cook the mixture, stirring, for 30 seconds. Add the reserved mushroom liquid and salt to taste and simmer the sauce for 1 minute. Stir in the basil .

  3. In a large saucepan of boiling salted water cook the penne pasta for 6 minutes, add the broccoli , and cook the mixture for 5 to 6 minutes more, or until the pasta is al dente and the broccoli is just tender. Drain the mixture, transfer it to a heated bowl, and toss it with the sauce. Serve immediately.

  4. Yield: 4 to 6 servings Recipe Source: Best of Gourmet by Faye Levy (Conde Nast Books)

  5. Reprinted with permission.


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