1 ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons fresh thyme, chopped
5 oz assorted mushrooms, chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound pasta (Rigatoni or Penne)
1/4 cup Pecorino Romano or Parmesan Reggiano
Salt and Pepper, to taste
Place the dried mushrooms in a small bowl, cover with 1 1/2 cups very hot water. Set aside 5–10 minutes.
Place the vegetables (carrots, onion, bell pepper, garlic) in a food processor and pulse till finely chopped.
Place olive oil in a large sauté pan over medium heat, add the vegetables and thyme. Season with salt and pepper and cook for 5 min until the vegetables are tender. Strain the dried mushrooms and set aside the liquid. Add the tomato paste and mushrooms (fresh and dried) to the sauté pan. Once the mushrooms are tender, add the mushroom liquid and red wine. Bring liquid to a boil and let simmer till reduced by half. Take off the heat and stir in the mascarpone cheese. Set to the side. Bring a large pot of salted water to a boil and add pasta until al dente. Drain the pasta reserving 1/4 cup of the water. Add reserved water to the sauce. Toss the pasta with sauce and top with Pecorino Romano.