After a beautiful morning hike to the Bergsee (mountain lake) in Burgeis, we stopped at a nearby restaurant to eat the regions speciality “maccheroni alla pastora” – an easy to prepare, delicious pasta.
1 lb pasta (penne works great)
4 tbsp olive oil
2 gloves of garlic, minced
1/2 onion, diced
4 tbsp fresh parsley, finely chopped
1/2 cup dried porcini mushrooms
1 cup white button mushrooms, sliced
1 pork sausage, casing removed, chopped
1 slice of cooked ham, 1/4-inch thick, diced
1 cup of fresh (or frozen) peas
1/2 cup heavy cream
1 large can of Italian plum tomatoes with their juice, chopped up
From the original Italian recipe:
Break up the porcini and cover with 1/2 cup warm water, let rest for at least 10 minutes.
In a large saute pan heat oil over medium heat. Add button mushrooms, garlic and parsley, cook for a few minutes. Add the porcini with the strained liquid (sometimes soil from the mushrooms has become deposited in the water: strain through a paper towel lined strainer). Cook for a few minutes and reserve in a bowl.
Add another tablespoon of oil to the pan along with the onion and sausage, cook until sausage id slightly browned, about 8-10 minutes. Stir in the tomatoes and season with salt and pepper to taste.
After about 10 minutes add the mushroom mixture back in the pan and cook for another couple of minutes. In the meantime cook the pasta in a large pot of boiling water – al dente.
To the sauce mixture add the heavy cream, ham and peas, bring to a boil and combine with the cooked pasta. Transfer all the contents to a warm platter – serves 4.