Pici alla Boscaiola

(Pici with a Sauce of Tomatoes, Sausage and Mushrooms)

This is my attempt to re-create a dish I had in Siena. Pici is a speciality of the region, best described as a very thick version of spaghetti. The thickness gives the pasta more bite than other pastas. As I recall, pici should be rolled by hand. I didn't make my own pici, though, but used some dried pici that I brought back with me from my last trip to Italy.

This is probably the 50th time V and I have declared "the best pasta dish I've ever made." Either we have short memories or I do keep cooking better food. :)

( recipe and photo )