Pasta with mushroom and tomato sauce recipe
Pasta with Mushroom and Tomato Sauce recipe
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Recipe intro
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
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
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