Penne Rigate in Porcini Mushroom Sauce

Serves 4- Prep & Cook Time is 60 Minutes.
Penne Rigate in Porcini Mushroom Sauce
3 Tablespoons Extra Virgin Olive Oil
1 Penn Mac Container Dried Porcini Mushrooms
1/2 of a Vidalia Onion (chopped)
2 Cloves garlic (chopped)
Pinch Nutmeg
1/2 Pt Heavy Cream
Pkg Cara Nonna Penne Rigate
1/4 Cup Roland White Wine Vinegar
1/2 Cup Grated Romano
Salt & Pepper
1.) In a medium saucepan, dump in the container of Porcini Mushrooms. Use the empty container and
fill it to the top with water twice and pour the water into your saucepan.
Turn heat on high. Stir occasionally to get the dirt and grit of the mushrooms.
Let the water boil for a minute then turn off the heat and let saucepan sit on the burner.
Give it 1 last stir, then leave alone so the grit falls to the bottom of the pan.
Leave mushrooms set in the hot water for at least 30 minutes, 45 minutes is best.
2.) Finely chop 2 Cloves Garlic, then slice the Onion in half, and finely chop 1/2 of it.
Keep your chopped Garlic and Onion seperated on the cutting board.
3.) In a large non-stick skillet, heat up 3 Tablespoons of Extra Virgin Olive Oil on medium heat.
4.) Fill a large Stockpot with cold water for your pasta, then when it is at a rolling boil,
add plenty of salt, then add pasta and cook till aldente.
5.) Add your 1/2 Chopped Onion to the skillet and fry till translucent (about 4 minutes),
then add the 2 Cloves of Chopped Garlic. Stir for anither minute.
6.) Add 1/4 Cup White Wine Vinegar to your skillet and let it start to come to a boil,
then turn heat to low to simmer.
7.) Pour the Container of Heavy Cream to the skillet, and add a heavy pinch of Nutmeg, and stir well.
8.) Now add the 1/2 Cup Grated Romano Cheese, stir again.
(reserve the rest of the Romano for garnish)
You want to turn your heat up to medium again, to let it boil slightly, then back to low.
9.) You may want to taste your sauce now to see if it needs Salt or Pepper.
Let the skillet simmer till your pasta is done.
10.) While your sauce simmers and thickens, use a slotted spoon and spoon out the mushrooms
from the saucepan in to a colander with a bowl under it.
Don't scrap the bottom of the saucepan, we don't want any dirt and grit in mushrooms.
11.) Carefully pour 1 Cup of the water from the mushrooms into a mesauring cup, discard the rest.
12.) Add your mushrooms to your sauce, then the Cup of Mushroom water, stir and leave to simmer.
If the skillet is too hot, you may remove it from the heat source to let your sauce thicken for awhile
13.) When pasta is done, drain and return pasta to the stockpot and toss in your Mushroom Sauce.
Serve plated with lots of Grated Romano cheese.