We teamed up with Celebrity Chef and Restaurateur Marc Murphy for his spin on the ultimate Sunday Sauce using Tuttorosso San Marzano Style Hand Crushed Tomatoes! Marc's version is lighter and does not require hours of simmering like a traditional Sunday Sauce, but it definitely is not lacking in flavor. A savory & nutty flavor shines through from dried porcini mushrooms as a unique addition to this recipe. Sweet Italian sausage and quality Tuttorosso Tomatoes bring this sauce together for the pasta dinner of your dreams!
- 1 ounce dried porcini mushrooms, soaked
- 1 1/ 2 cups boiling water
- 2 tablespoons olive oil
- 1 large red onion, diced
- 3 cloves garlic, minced
- 1 pound sweet Italian sausage, casings removed
- 8 ounces white button mushrooms, sliced
- 1 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1 (1 pound) box fusilli pasta
- 1/ 2 cup heavy cream
- 1 cup Parmigiano Reggiano cheese, grated
Place porcini mushrooms in a large bowl and pour boiling water over the dried porcini. Let soak for about 10 min.
Remove the porcini from the liquid with a spoon or fingers, squeezing them lightly to remove as much water as possible. The dirt from the porcini will sit at the bottom of the bowl. Set porcini mushrooms aside on a plate.
Strain the porcini water through a paper towel or coffee filter and be sure to separate the water from the dirt to Reserve the porcini water and roughly chop the porcini.
Add 1 tablespoon olive oil to a large pot, once shimmering add the sliced button mushrooms and cook until golden brown, about 5-8 minutes. Once golden remove and set aside. Add 1 tablespoon olive oil to a large pot, once shimmering add onions and garlic, stirring occasionally for about 5 minutes. Add sausage and continue to cook over medium-high heat until fat has been rendered.
Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes to the pot. Fill the empty can with the reserved porcini water and add to the pot. Season with salt and pepper and bring to a boil. Cook on low heat for about 30 minutes, stirring occasionally.
While your sauce is cooking, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes until tender, yet firm (al dente). Strain the pasta, reserving about 1 cup of pasta water.
When the pasta is about halfway cooked, finish the sauce. Add heavy cream to the sauce and mix well.
Add the pasta to the sauce. If needed, add a little pasta water, 1 tablespoon at a time, to thin the sauce. Add half the cheese, mixing to combine. Serve with remaining cheese for sprinkling on top.