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.
20 min (COOK TIME: 20 min)
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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Tagliolini porcini and ragù made with tomato paste: 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.
