Prep: 15 minutes plus soaking | Cook: 23 minutes | Serves: 8

Soak mushrooms as package directs; strain and reserve 1 cup soaking liquid. Coarsely chop mushrooms. Prepare pasta as label directs to al dente; drain. 

In large saucepot, heat oil over medium heat. Add Calabrese, sopressata and guanciale; cook 5 minutes or until tender and starting to crisp, stirring frequently. Add onion and crushed red pepper; cook 2 minutes or until onion is tender, stirring frequently. Stir in brandy; cook 1 minute or until alcohol has reduced completely. Add tomato passata, mushrooms and reserved soaking liquid; reduce heat to medium-low and cook 15 minutes or until slightly thickened, stirring occasionally.

Remove saucepot from heat. Add cheese, basil, salt, pepper and pasta; toss to combine. Makes about 10 cups.

Chef Tip(s):

If you cannot find fileja pasta, you can substitute gemelli, casarecce, strozzapretti or trofie.