Tagliatelle con Porcini Ragu – Mushroom Ragu
Well, you probably know me well enough by know to know that a sauce recipe would be coming right after a homemade pasta recipe didn’t you? 😉
As I’m sure you’ve heard, I recently got an Imperial Pasta Maker & I couldn’t be happier. It’s an amazing machine & I’m going to be whipping up lots of fresh pastas over the next few months. If you’d like, here’s the basic recipe for Homemade Pasta.
This sauce goes perfect with any type of pastas you might be using (homemade or boxed – really I won’t tell, I use them too. If you look in my pantry right now you’d see a load of Barilla boxes) If there’s one thing that I always have on hand it’s pasta! Really! But I’m sure that doesn’t surprise you! We might be out of everything else but we’ll have pasta LOL.
On this particular day I had an abundance of mushrooms & thought a mushroom ragu would go perfect with the fresh Tagliatelle that I had just made. Most of the ingredients in this recipe you should have on hand. I am going to get around to writing that “what you reallly should have in your pantry” post one of these days. If you don’t have San Marzano Tomatoes you can use any other canned tomatoes or even fresh tomatoes. I just like the juicyness of the San Marzano tomatoes & they have a bright red amazing color to them. It’s a quick sauce you can whip up in no time. Feel free to substitute a mix of mushrooms if you like! The more the merrier! Personally I can’t get enough of mushrooms!
What’s your go-to pasta sauce?
What you’ll need:
2-3 San Marzano Tomatoes in sauce
1 package of portabello mushrooms – sliced
2 cloves of fresh garlic – minced
1/2 onion – chopped
pinch of red pepper flakes
extra virgin olive oil
Parmigiano Reggiano – to garnish
Flat Leaf Italian Parsley – roughly chopped to garnish
What to do:
In a large saute pan over medium heat add a few turns of olive oil. When oil is heated add onions & saute until translucent – just a few minutes. Add minced garlic. Add in tomatoes and season with salt & pepper. Allow to cook a few minutes. Add in pepper flakes & mushrooms. Reduce heat to low and allow to simmer.
While sauce is simmering put on large pot of water to boil. Season generously with salt. When water comes to a rolling boil add in your homemade Tagliatelle. Cook for 2-3 minutes until al dente. (If you’re using a boxed pasta, cook according to box directions) Drain your pasta reserving a ladle full of pasta water. Place pasta into sauce pan along with the reserved pasta water. Garnish with freshly grated Parmigiano Reggiano & fresh flat leaf Italian Parlsey.
If you liked this post, I’d appreciate a Stumble *wink wink* 🙂 Really, don’t be shy, stumble away!