Mafaldine with mushroom cream and bacon 

The mafaldine, precisely because of their particular shape, are perfectly suited to this type of sauce. The tomatoes and dried mushrooms make it a tasty dish but, at the same time, also simple, with an unmistakable flavor that is well suited to all occasions, from a quick family dinner to a convivial lunch with friends. No one will be disappointed. Furthermore, once purchased, dried mushrooms can also be frozen with the sauce ready and used according to your needs so that you always have the perfect and quick solution for a last-minute dinner or lunch.

Ingredients

400 gr peeled tomato

320 gr semolina pasta (durum wheat)

40 gr dried porcini mushrooms

Bacon flavor the pasta, I use high-quality smoked bacon

1 clove garlic

1 tablespoon parsley

chili pepper

sugar 

extra virgin olive oil

salt

Preparation

Prepare the garlic. Crush the garlic clove, peel it, remove the central core and chop it finely. Make the sauce. Heat 4 tablespoons of oil, add the garlic, a pinch of chili pepper and bacon, after a few moments, add the chopped peeled tomatoes. Season with salt, add a pinch of sugar and cook the sauce for 5 minutes. Cut the mushrooms. While the sauce is cooking, soak the dried mushrooms in hot water for 10 minutes. Drain them, filter the soaking water, squeeze them and chop them coarsely. Complete the sauce. Add the prepared mushrooms to the sauce being cooked, add a ladle of their filtered soaking water and continue cooking for 10-15 minutes, keeping the heat high. Cook and season the pasta. Bring plenty of water to a boil in a saucepan, add salt and toss in the mafaldine. Drain the pasta, transfer it to the pan with the dried mushroom sauce, add the parsley, stir to season well and serve immediately.