Tagliolini with porcini mushroom ragout

Tagliolini with porcini mushroom ragout

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 1h (COOK TIME: 30 min / PREP TIME: 30 min)

cooking sketch Easy

4 people


For the base

  • 300 g egg tagliolini pasta

For the sauce

  • 3 tablespoons Mutti Double Tomato Paste
  • 60 g dried mushrooms
  • 200 g sausage
  • 1/2 onion
  • 1 glass of dry white wine
  • 80 g Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • salt
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Tagliolini with porcini mushroom ragout: Method

  1. Soak the dried mushrooms in warm water for 30 minutes, squeeze them out and finely chop them.
  2. Chop the onion and fry it over a low heat in 1 tablespoon of olive oil, stirring regularly.
  3. Add the mushrooms, double tomato paste, and white wine and continue cooking.
  4. Cut the sausage into pieces and fry it in the remaining oil.
  5. Add it to the sauce and cook over a low heat for 20 minutes.
  6. Boil the pasta in plenty of lightly salted water, drain when al dente and season with the sauce.
  7. Sprinkle with grated Parmesan cheese and serve immediately.

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Also made with: Double concentrated tomato paste

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