Ingredients Jump to Instructions ↓

  1. 1/2 ounce(s) (1 package) dried porcini mushrooms 2 onions , cut into 1-inch dice 8 ounce(s) button mushrooms , quartered 2 ribs celery , sliced 2 tablespoon(s) olive or vegetable oil 1 clove(s) garlic , minced 1 can(s) (28 ounces ) whole tomatoes in juice , chopped 1/2 teaspoon(s) dried sage , or 1 teaspoon fresh sage 1/2 teaspoon(s) salt 1/8 teaspoon(s) pepper 3/4 pound(s) penne rigate or ziti 8 ounce(s) mozzarella , cubed Romano or Parmesan cheese , Grated

Instructions Jump to Ingredients ↑

  1. Soak porcinis in 1 cup warm water for 30 minutes. Remove mushrooms, squeeze out water, then rinse in fresh water. Strain soaking liquid and set aside. Chop mushrooms. Cook onions, button mushrooms, and celery in oil in large skillet over medium heat until golden, about 15 minutes. Add garlic and cook 1 minute. Add tomatoes, porcinis and soaking liquid, sage, salt, and pepper. Simmer 25 to 35 minutes, stirring occasionally. Cook pasta according to package directions. Toss with sauce and mozzarella. Serve with grated Romano or Parmesan.


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