Summary

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

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Instructions

1. 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.
2. After the soaking time, drain the porcini mushrooms and catch the liquid again. It is still needed for the pasta sauce.
3. Wash the parsley, pluck from the coarse stalks, chop and set aside.
4. 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.
5. 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.
6. In the meantime, the pasta is cooked very al dente - don`t forget, it is still cooking in the sauce!
7. Once the pasta is cooked, it can be added directly to the porcini mushroom and red wine sauce. Mix everything well.
8. Finally, add some fresh, chopped parsley and this simple, but absolutely delicious dish is ready.
9. A glass of Gallo Family Vineyards Cabernet Sauvignon goes well with it, of course.
10. Salute and buon appetito!