Ingredients:
6 oz. dried imported Porcini Mushrooms
1 cup Lisa's Classic Tomato Sauce
6 tablespoons heavy cream or Panna da Cucina
6 oz. grated imported Parmigiano Regiano
1 large carrot, peeled and chopped fine
1 stalk celery, chopped fine
1/4 cup olive oil
2 tablespoons butter
2 lbs. penne or long pasta

Soak the porcini in 1 cup water for one half hour. In a large frying pan, saute the garlic, carrot and celery in olive oil and butter. Drain mushrooms and set the porcini water aside. Add the porcini to the garlic mixture and saute 5 more minutes.

Meanwhile, pour the porcini water through a colander into a small bowl so any sand from the mushrooms remains in the colander. Slowly add the porcini water and then the tomato sauce into the mushroom mixture. Saute for 5 minutes, until it reduces by about one third. Cook the pasta until it is "al dente" and add to the sauce and mix well. Sprinkle Parmigiano cheese on top and serve.