Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      gram          penne rigati
  15      grams         porcini mushrooms
   2      tablespoons   virgin olive oil
   1      small         onion
 250      gram          button mushrooms -- cut in 1/4" dice
     1/2  teaspoon      salt
                        freshly ground black pepper
   3                    garlic cloves -- finely chopped
   3      cups          dry white wine
 750      gram          tomatoes skinned seeded -- chopped
   6      tablespoons   chopped parsley
   2      tablespoons   chopped tarragon

Preparation:

Pour 1/4 litre of hot water over the dried mushrooms and soak them until they are soft - about 20 minutes. Drain the porcines and reserve their soaking liquid. cut them into 1/4 inch pieces. heat the oil in a large heavy frying pan over medium heat. Add the onion and sauté‚until it turns translucent - about 4 minutes. Add the porcines and button mushrooms, salt and pepper. Cook until the mushrooms begin to brown - about 5 minutes. Add the garlic and the wine and cook the mixture until the liquid has reduced to approximately 2 tablespoons - about 5 minutes more. Add the penne to 3 litres of boiling water with 1 1/2 teaspoons of salt. Start testing the pasta after 10 minutes and cook until it is al dente. While the penne is cooking, pour the reserved porcine liquid into the pan containing the mushrooms and cook until the liquid is reduced to approximately 4 tablespoons - about 5 minutes. Stir in the tomatoes and cook until the mixture is heated through - about 3 minutes. drain the pasta and add to the pan along with the chopped parsley and tarragon. Toss well and serve.