Tomato sauce with porcini mushrooms from Essentials of Classic Italian Cooking (page 158) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne, ziti, tonnarelli, or pappardelle pasta for conchiglie pasta.

  • wcassity on March 17, 2025

    Delicious! Used a big mix of fresh mushrooms. Cooked it down until it was thick before tossing with tubular spaghetti.

  • amgenove on February 13, 2023

    Takes a while, but 100% worth it. Rich, delicious sauce!

  • TrishaCP on December 15, 2018

    This is not a quick dish, but it is incredibly flavorful and satisfying. It does take quite a while to reduce the porcini liquid.

  • nicolepellegrini on December 01, 2018

    A very rich and decadent sauce. I wanted to try it to go for something hearty and take advantage of the lovely dried porcinis I stocked up on while in Italy. With the pancetta and butter it's really just an explosion of decadent goodness.

  • AMFriedman on March 13, 2018

    The first time I made it; it was very watery so I had to reduce it for longer. A fix may be to only use half or 1/3 of the liquid from the mushrooms' soak. Either way; this sauce is a great expression of the flavor of dried porcini.

  • thekitchenchronicles on June 23, 2015

    This sauce is absolutely delicious - a new favorite of mine. A surprisingly meaty and rich flavor from the mushrooms, probably because of the inclusion of the soaking water. It's a must-make. Reviewed on my blog: http://www.thekitchenchronicles.com/2015/06/22/tomato-sauce-with-porcini-mushrooms/

  • westminstr on December 17, 2013

    the sauce looked REALLY watery at first. But lo and behold, by the time the sauce was done all the water had reduced and the resulting sauce was a thick and delicious as any I have made. Because the sauce incorporates both dried porcini and the reduced soaking liquid, there is A LOT of porcini flavor.

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