Mushroom and Peas Sauce or ‘Funghi e Piselli’ in Italian, is one of the pasta sauces I like the most. The sweet taste of peas blends perfectly with the strong taste of the Porcini mushrooms. Serve with spaghetti or any kind of short ridged pasta such as ‘fusilli’, ‘rigatoni’ or ‘penne rigate’.
4 tablespoons extra-virgin olive oil
1 onion, chopped
2 oz (60 g) pancetta, (or un smoked bacon) finely sliced
1 lb (450 g) fresh or frozen porcini mushrooms, diced
2 1/2 cups canned or fresh tomatoes, peeled and diced
2 cups peas
salt and crushed red pepper
1 lb (450 g) pasta (spaghetti, rigatoni, or fettuccine noodles)
3 – 4 tablespoons finely chopped Italian parsley
Substitute the fresh (or frozen) Porcini mushrooms for:
1/2 oz (15 g) dry porcini mushrooms, soaked in water until soft and drained
1 lb (450 g) fresh dark Cremini mushrooms, sliced
Place olive oil, onion and bacon in a skillet. Turn heat to medium. Sauté until the onion is soft and translucent.
Add the mushrooms and sauté for about 1 - 2 minutes.
Add the tomatoes. . . .
. . . . the peas, and a pinch of salt.
Cook for about 10 - 15 minutes on medium heat until the sauce is thicker. Turn the heat off and adjust salt if necessary
Cook the pasta following the manufacturer’s instructions until al dente. Drain and pour the pasta in a large bowl. Add the sauce and the parsley. Toss and serve at once.