Wood Cutter's Penne - Penne Alla Boscaiola

1 lb. Penne pasta

3 1/2 oz. Dry porcini mushrooms or 14 oz. Fresh porcini mushrooms

4 tbs. Tomato sauce (see recipe for basic tomato sauce on main page)

4 tbs. Cream

3-1/2 oz. Parmesan cheese

4 tbs. Butter

2 tbs. Parsley

1 Garlic clove

Salt, pepper and Olive Oil as needed

Method

Soak the dry mushrooms in hot water for approximately one-half hour. If using fresh mushrooms, chop finely without soaking.

Fry the pressed garlic in oil and butter, add the mushrooms, parsley, salt and pepper and cook for 20 minutes. When done, add the tomato sauce and cook for another 5 minutes.

Add the cream and mix until blended well. In the meantime, boil the pasta in slightly salted water until al dente. Drain.

Add to the mushroom sauce and sprinkle with Parmigiano cheese. Serve immediately.