Tagliolini with porcini ragu

Tagliolini with porcini ragu

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to obtain 1 kg of Double Concentrated Tomato Puree.

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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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: Concentrato


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