Tagliolini with porcini mushroom ragù, sausage and rich Tomato Paste: a hearty Italian pasta recipe packed with deep, savory flavors.
4 people
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.
This tagliolini with porcini mushroom ragù combines delicate pasta with the intense, earthy flavor of dried porcini mushrooms. Slowly cooked onion, sausage, white wine and Mutti Double Concentrated tomato paste create a rich, savory sauce that pairs beautifully with tagliolini. Finished with grated Parmesan cheese, this comforting Italian pasta recipe is full of rustic flavors and perfect for mushroom lovers.
For a flavorful porcini mushroom ragù, soak the dried mushrooms until tender, then squeeze and finely chop them before adding them to the sauce. Cooking the tomato paste with the mushrooms and white wine helps build a deeper, more concentrated flavor, while browning the sausage separately adds extra richness. Cook the tagliolini until al dente and toss it immediately with the mushroom and sausage ragù, allowing the pasta to absorb the sauce. Finish with Parmesan and serve while hot.
DO ART YOURSELF
Finished the product? Don’t throw the packaging away: turn it into something creative!
