Maccheroni Soup with Sausage and Porcini

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

Whenever an idea for a recipe comes to me, I make an entry about it in a notebook. This is one I discovered while leafing through my notes. Unfortunately, I had neglected to include how the idea came to me. It was probably inspired by a soup I ate in Italy, but I don’t remember where. Anyway, it turned out so well that it instantly became a favorite with our family. Before I tried this, it had not occurred to me how well porcini and sausage go together!

Ingredients

  • 1 ounce dried porcini mushrooms
  • ½ medium yellow onion
  • 1 medium carrot
  • 1 celery stalk
  • 3 tablespoons butter
  • 8 ounces mild pork sausage
  • ¾ pound fresh tomatoes
  • Salt
  • 6 ounces tubetti or other short tubular pasta

    Method

    1. Put the dried porcini in a bowl, add 2 cups water, and soak for at least 15 minutes.
    2. Peel and finely chop the onion. Peel the carrot and cut into ⅛-inch dice. Peel the back of the celery stalk and cut into ⅛-inch dice.
    3. Put the butter in a 5- to 6-quart soup pot over medium-high heat. When the butter begins to melt, add the onion, carrot, and celery. Sauté until the vegetables begin to brown, about 5 minutes.
    4. While the vegetables are sautéing, remove the casing from the sausage and cut into small chunks. Peel the tomatoes and coarsely chop them.
    5. When the vegetables are ready, add the sausage. Break up the larger pieces of sausage with a wooden spoon and cook, stirring often, until it loses its raw color, 1 to 2 minutes.
    6. Lift the porcini out of the water, squeezing the excess liquid back into the bowl. Do not discard the water. Rinse the porcini under running water, chop them coarsely, and add them to the pot along with the tomatoes. Season lightly with salt and cook, stirring, for about 2 minutes.
    7. Add the porcini soaking water to the pot. Be aware that there may be some sand at the bottom of the bowl, so pour carefully or strain through a paper towel. Add cups water and cover the pot. When the contents come to a boil, reduce the heat to medium and cook for 30 minutes.
    8. Add the pasta to the soup. When the pasta is al dente, if there isn’t enough broth in the soup, add a little water. Don’t add too much, though — the soup should be rather thick. Serve at once.