1 oz. dried porcini mushrooms
1 C. water
2 T. olive oil
1/2 C. pancetta or prosciutto
3 garlic cloves
2 T. butter
3 tomatoes, peeled, cored and chopped
1/2 C. chopped basil
Cracked black pepper, crushed red pepper and salt to taste
8 oz. penne pasta, cooked as directed
Grated Romano cheese

Soak mushrooms in water. In skillet with olive oil, sauté pancetta until golden; remove ham. Sauté garlic cloves until golden; remove. Drain mushrooms reserving 2 T. liquid. Add butter to skillet. Sauté mushrooms. Add reserved mushroom liquid, pancetta, tomatoes, basil, and seasonings. Simmer 20 minutes. Serve over penne. Top with cheese. Makes 4 servings.