This is a recipe from Pierce's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi. Seasonal, meaty-textured wild porcini mushrooms (Boletus edulis) can be found in farmers markets. Look for them also under the names cèpes, Steinpilz or boletes.

Serving: 4

1/4 cup high-quality extra-virgin olive oil
4 fresh porcini mushrooms, sliced
1 garlic clove, minced
1/4 cup chopped Italian parsley
Salt and black pepper
1/2 cup white wine
1 cup chopped peeled tomatoes, liquid drained
1 pound dry penne pasta (we like to use DeCecco brand)
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for passing

Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley. Season with salt and pepper.

Add the wine and let everything simmer until the wine evaporates. Add the tomatoes and cook for 4 to 5 minutes.

Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.

Serve very hot. Pass extra cheese for sprinkling.

Source: Star Palate by Tami Agassi and Kathy Casey