Posted on | December 6, 2007 | No Comments
OMG this divine. It is so much more than the sum of its parts. YUM. We made this after a friend made this dairy & gluten-filled recipe and had her entire family raving about it. This is a keeper, and will be made again very, very soon.
This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe with appropriate ingredient checking.
- 1/2 or 3/4 oz dried porcini or shitake mushrooms (whichever size is available at your grocery store)
- 1/2 cup hot water
- splash olive oil
- 1 medium onion, chopped
- 4oz sliced pancetta, chopped (omit if vegetarian/vegan/can’t find)
- 4 large garlic cloves, minced or pressed
- 10 oz fresh crimini mushrooms (or white button), thinly sliced
- 1/3 cup vodka
- 1 large (28oz-ish) can diced tomatoes in juice
- 1 bay leaf
- 1 TBS dried basil
- 1 TBS dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup coconut milk or soy creamer
- 1 lb gluten-free pasta (a twirly type like fusilli or a fetuccine type works well)
Soak dried mushrooms in hot water until softened, about 30 minutes.
While the mushrooms are soaking, heat oil in a medium-large pot over medium-high heat, then sauté onion and pancetta, stirring until golden (about 5 min). Add garlic and fresh mushrooms and sauté, for about another 5 minutes.
Drain liquid from the soaked mushrooms into the pot, dice & add the soaked mushrooms, and add the vodka and boil, uncovered, until most of liquid is evaporated, about 5 minutes again.
Stir in the canned tomatoes (including the liquid), bay leaf, and other spices and bring to a boil. Stir in coconut milk/soy creamer, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaf, and use an immersion blender to make part of the sauce a uniform texture.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain.
Toss pasta with just enough sauce to coat, then serve with the rest of the sauce, a salad, and if not vegetarian some sausages to add more protein.