Name: Pappardelle with Mushrooms and Tomato Cream Sauce
Yield: Makes 6 main-course servings
Ingredients: 1/2 oz dried porcini* (1/4 cup); 1/2 cup hot water; 3 tablespoons olive oil; 1 medium onion, chopped; 2 oz sliced pancetta, chopped; 1 large garlic clove, minced; 10 oz fresh white mushrooms, thinly sliced; 1/3 cup medium-dry Sherry; 1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice; 2 Turkish bay leaves or 1 California; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups heavy cream; 1 lb dried pappardelle or fettuccine; 1/3 cup chopped fresh basil leaves; 1/2 cup chopped fresh flat-leaf parsley; 2 oz finely grated Parmigiano-Reggiano (1 cup)

Susan Dlott of Solon, Ohio, writes: "On our last visit to New York City, we spent the day watching the St. Patrick's Day parade, sightseeing, and shopping. We topped off the trip with a marvelous meal at La Dolce Vita. My entrée of pappardelle, pancetta, and mushrooms in a Sherry tomato cream sauce was simply unforgettable. I'd like to duplicate it at home."

Active time: 30 min Start to finish: 13/4 hr

Recipe notes

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