Place the porcini mushrooms in a shallow dish and add 1 ½ cups very hot water. Set aside and let them soften. Put carrots, onion, red pepper and garlic in a food processor and pulse until finely chopped. Add olive oil to a large skillet over medium-high heat and add the vegetable mixture, thyme, oregano, salt and pepper.
Cook for about 6 minutes or until the veggies get tender. Strain the porcini mushrooms and add them in along with the Italian sausage and tomato paste. Cook until tomato paste dissolves, about 5 minutes. Add in the porcini mushroom liquid and bring to a boil. Reduce heat to low and let it simmer until the liquid is reduced by half, around 10 minutes. Add the mascarpone cheese and stir until it melts.
Cook pasta according to box directions. When the pasta is al dente, which means it is cooked but still has a bite to it, drain it and add it to the vegetable mixture. You can reserve ½ cup of the pasta liquid to add to the vegetables if the sauce needs more moisture. Top with parmesan cheese and serve. Enjoy!
*All of these ingredients can be found at our store!
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