With ingredients available in any supermarket, this sauce elicits from cultivated champignons mushrooms some of the muskiness, the depth of flavor one might associate with rare and expensive porcini.
The mushrooms undergo two cooking stages: the first one draws away and evaporates their bland, taste-diluting liquid; the second concentrates their flavor together with that of wine, anchovies, tomatoes, and parsley. An essential finishing touch is to drizzle the sauced pasta with a little raw olive oil.
© 1986 Marcella Hazan estate. All rights reserved.