Cavatelli with Mushroom Ragù

[Dept of PMM Artists & things]

Ingredients:

From the pantry:

1 package(s) (1/2-ounce) dried porcini mushrooms
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) garlic paste
1 jar(s) (25-ounce) tomato-basil or marinara sauce
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1 1/2 pound(s) frozen cavatelli pasta or dried orecchiette pasta
1 cup(s) part-skim ricotta cheese
Freshly grated or shaved Parmigiano-Reggiano cheese
More Pantry Staples

Fresh ingredients:

2 ounce(s) sliced pancetta, chopped
4 shallots, halved, thinly sliced
1 package(s) (10-ounce) cremini mushrooms, sliced
1 package(s) (8-ounce) white mushrooms, sliced
1/4 cup(s) finely chopped Italian parsley
1 tablespoon(s) minced fresh rosemary

Accompaniment:

Mixed green salad with vinaigrette dressing (optional)

Directions

Soak porcini mushrooms in 1 cup boiling water 15 minutes, or until softened. Drain through a sieve lined with a paper towel, reserving mushroom water. Finely chop mushrooms. Bring a large pot of lightly salted water to a boil for pasta.
Meanwhile, heat oil in a heavy 5-quart saucepan over medium-high heat. Add pancetta, shallots, and porcini mushrooms; sauté 4 minutes, or until shallots have softened. Add cremini and white mushrooms, parsley, rosemary, and garlic; sauté 8 minutes, or until mushrooms are a rich golden brown. Pour reserved mushroom water into mushroom mixture; boil 5 minutes, until all liquid has evaporated.
Add tomato sauce and bring to a simmer; simmer uncovered 5 minutes. Season with salt and pepper; keep warm.
Add pasta to boiling water and cook according to package directions. Drain; add to sauce and toss to coat well; cook, stirring 1 minute, so that pasta absorbs some sauce. Serve immediately, topped with ricotta and grated cheese, with a mixed green salad with vinaigrette dressing, if desired.