PENNE WITH MUSHROOM SAUCE (CHEF BOYARDEE)

Steps:

• 1. Here is what you need.
• 2. Put 2 cups water in a saucepan and add dried mushrooms. Bring to a boil, cover and set aside until cool. (I had to do this a few times because I didn't feel the mushrooms were soft and tender enough). Use your fingers to feel the mushrooms. They should be soft, yet meaty.
• 3. DO NOT THROW OUT THE LIQUID. Drain the mushrooms in a colander, reserving the liquid. Set the mushroom liquid aside. Rinse the mushrooms in the colander, (cleaning out any dirt or grit remaining) lay out on a paper towel to drain.
• 4. Finely, chop the mushrooms. You don't want great big pieces, but because you are using dried mushrooms, they retain a slight "meatiness" that fresh mushrooms would not. Set the chopped mushrooms aside.
• 5. Rinse the colander, line with paper towels, put a bowl or a measuring cup under the colander to collect the "cleaned" mushroom broth. You want to put the liquid through paper towels to catch any dirt or grit.
• 6. Melt butter and oil in a large skillet, toss in onions and let cook on low 7-8 minutes until fragrant and translucent.
• 7. Add mushrooms, mushroom liquid you saved, pureed tomatoes, salt and pepper. Let this bubble gently on the stove for about 45 minutes, stirring occasionally. You will notice it thickening just a little. Taste to adjust, salt and pepper more if needed.
• 8. At about 25 minutes into the sauce bubbling, start your pasta. Bring a large pot of water to a boil. When boiling, add salt (you want your water salty). Cook pasta to al dente. Leaving it just a little firm makes this a great dish as both a main course or a side dish.
• 9. Drain pasta well, add sauce and mix well.
• 10. Notes: The original recipe calls for 1 32-oz can of plum tomatoes (Italian) and pureed through a food mill. My gut instinct was to add garlic. I'm GLAD I didn't! I could see adding a few red pepper flakes if you so desire. I didn't.