Tagliolini with porcini ragu

Name: Tagliolini with porcini ragu
Cook time: 20 min
Ingredients: 300 g tagliolini (fine egg tagliatelle); 3 tablespoons Mutti tomato paste double concentrate; 60 g dried porcini mushrooms; 200 g sausage 1/2 onion; 1 glass dry white wine; 80 g Parmesan cheese; 2 tablespoons extra virgin olive oil; salt

Made with Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy

Ingredients

300 g tagliolini (fine egg tagliatelle)
3 tablespoons Mutti tomato paste double concentrate
60 g dried porcini mushrooms
200 g sausage 1/2 onion
1 glass dry white wine
80 g Parmesan cheese
2 tablespoons extra virgin olive oil
salt

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Method

Soak the dried mushrooms in warm water for 30 minutes, squeeze them to remove the excess liquid and slice them finely.
Chop the onion and fry it in a tablespoon of olive oil; add the mushrooms, the double concentrate and the white wine, and continue the cooking.
Cut up the sausage and fry it in the remaining oil; add this to the sauce and cook on a low heat for 20 minutes.
Boil the pasta in plenty of lightly salted water, drain when al dente and season with the sauce; sprinkle grated Parmesan cheese over it and serve.

Family, Quick and delicious, Main Dish, Italian food, With your friends, Pasta