Earthy porcini, savoury sausage and delicate tagliolini come together in an elegant pasta dish with rich, layered flavour.
The distinctive character of porcini mushrooms gives this recipe a more refined feel, while Mutti Double Concentrated Tomato Paste adds savoury intensity. Finished with Parmigiano Reggiano, it is a beautiful choice for a special dinner, a festive lunch or any occasion that calls for something a little more indulgent.
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.
Tagliolini are a delicate, ribbon-like pasta that cook very quickly, so timing is essential. Use plenty of salted boiling water and check the pasta frequently to avoid overcooking. For the best texture, drain the tagliolini while still al dente and finish them briefly in the sauce so they can absorb the flavours without becoming too soft.
Tagliolini are a traditional Italian egg pasta, particularly associated with Piedmont and the Langhe, where they are known as tajarin. Their fine, delicate strands and slightly porous egg-pasta surface absorb and hold the sauce beautifully, allowing the porcini ragù to coat every bite without overwhelming the pasta. This makes tagliolini an ideal match for rich, aromatic sauces based on mushrooms, butter, truffle or meat, where the pasta should enhance rather than compete with the main ingredients.
Fresh porcini are typically associated with late summer and autumn, when cooler temperatures and seasonal rainfall create ideal growing conditions. Their season is relatively short, which makes them especially prized in autumn cooking. Outside the fresh season, dried porcini are a useful alternative, offering concentrated flavour that works particularly well in pasta sauces and ragù.
