Tagliolini porcini and ragù made with tomato paste

Tagliolini porcini and ragù made with tomato paste

Made with Mutti 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


  • 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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Tagliolini porcini and ragù made with tomato paste: Method

  1. Soak the dried mushrooms in warm water for 30 minutes, squeeze them to remove the excess liquid and slice them finely.
  2. 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.
  3. 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.
  4. 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.

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Also made with: Mutti Tomato Paste

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