Pasta with Porcini Mushroom and Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g porcini mushrooms, dried
- 500 ml Gallo Family Vineyards Cabernet Sauvignon
- 1 onion (s)
- butter, 2 - 3 tablespoon
- 500 g taliatelle, preferably fresh, but dried also works
- 100 ml cream
- Salt and pepper from the mill
- 0.5 ½ bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Rinse the dried mushrooms briefly in a colander and place in a bowl. Add the Cabernet Sauvignon and let the mushrooms swell for about 1 hour.
- After the soaking time, drain the porcini mushrooms and catch the liquid again. It is still needed for the pasta sauce.
- Wash the parsley, pluck from the coarse stalks, chop and set aside.
- Peel the onion and chop finely. Heat the butter in a large pan and fry the onion until translucent; The drained porcini mushrooms should also be fried for about 5 minutes. Then the whole thing is extinguished with about half of the soaking wine.
- The whole thing can now simmer for about 5 - 10 minutes. Then add the cream and the sauce simmer for another 5 - 10 minutes. Season everything with salt & pepper.
- In the meantime, the pasta is cooked very al dente - don`t forget, it is still cooking in the sauce!
- Once the pasta is cooked, it can be added directly to the porcini mushroom and red wine sauce. Mix everything well.
- Finally, add some fresh, chopped parsley and this simple, but absolutely delicious dish is ready.
- A glass of Gallo Family Vineyards Cabernet Sauvignon goes well with it, of course.
- Salute and buon appetito!
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