Tagliolini with porcini ragu

Tagliolini with porcini ragu

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 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 with porcini ragu: 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: Double concentrated tomato paste

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