Pasta with mushroom and tomato sauce recipe

Pasta with Mushroom and Tomato Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pasta with Mushroom and Tomato Sauce recipe is a delightful combination of earthy mushrooms and tangy tomatoes, creating a rich and flavorful sauce that coats every strand of pasta. The tender mushrooms add a meaty texture, while the tomatoes provide a burst of freshness. It's a simple yet satisfying dish that can be prepared in no time, making it perfect for busy weeknight dinners.

Keywords: pasta, mushroom, tomato sauce, recipe, flavorful.

Pasta with mushroom and tomato sauce recipe details

Pasta with mushroom and tomato sauce recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

450 g	fresh broad pasta, pappadelle ideally, otherwise fettucine, penne or other hollow pasta
50 g	dried porcini or cepes mushrooms
	hot water, not boiling
350 g	fresh mushrooms, single variety or a mixture if you wish
2 medium	shallots, chopped
1 clove(s)	garlic, chopped
1 bunch(es)	parsley, chopped
1 sprig(s)	rosemary, leaves only, chopped
6 leaves	fresh sage
4 tbsp	olive oil
1 large can(s)	plum tomatoes, 400g size
150 ml	dry white wine
	salt, to taste
	fresh ground pepper, to taste
50 ml	double cream
	fresh grated Parmesan

Instructions

Place dried mushrooms into a bowl and add sufficient hot water to cover plus a little extra. Soak for 20 minutes. Drain mushrooms but retain liquid. Mince the soaked mushrooms and set aside. Filter the liquid through a fine sieve as it may contain some sand. Set liquid aside.

Clean the fresh mushrooms and remove dirt with a brush if possible. Remove any dried and discoloured stalk ends. Cut stalks into rounds about ˝ inch or 10-15mm wide. Chop caps into medium dice and set aside, separated from stalks.

Heat a large pan or casserole dish and add oil. Reduce heat and add shallots, garlic and herbs, retaining about one fifth of the parsley and sauté for a few minutes. Add mushroom stems and simmer for further minute. Add about 125ml of the wine and the tomatoes. Season with a little pepper and gently simmer for about 30 minutes. Add soaking liquid from the mushrooms and all the remaining mushrooms. If the sauce is looking dry, add remaining wine and a dash of hot water. Season and sauté for a few minutes. Add a dash of cream if you like a creamier sauce, but it is not necessary.

Warm 4 dinner plates.

Meanwhile, bring a large saucepan of water to the boil and add 3-4 tsp salt. Add pasta, use a little less if using dried pasta, cook until al dente, or a little softer if you prefer. Using a pasta fork or other scoop, remove pasta and add to sauce. Stir in to mix. Add rest of parsley, a light grating of Parmesan and about 75ml of the water from the pasta to slacken.

Add a portion too each plate and serve with additional Parmesan.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a