Pasta with porcini and Parmesan

How to make Pasta with porcini and Parmesan recipe - Use an assortment of dried wild mushrooms instead of the porcini. Pâtes aux cèpes et Parmesan recette

Serves 4

Ingredients:

1 tbsp olive oil

1 red onion, finely chopped

¼ cup dry red wine

1¾oz (50g) dried porcini mushrooms, soaked in 1¼ cups boiling water for 15 minutes

one 1¾oz (50g) rind from a piece of Parmesan cheese (or a 1¾oz chunk of Parmesan cheese), plus freshly grated Parmesan, for serving

12oz (350g) dried tagliatelle (fettuccine)

handful of finely chopped

flat-leaf parsley

few sprigs of fresh thyme (leaves only)

2 tomatoes, peeled and diced

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Turn up the heat, add the wine, and allow to bubble for a couple of minutes. Drain the mushrooms (reserving the liquid) and chop coarsely. Add mushrooms and cook for 1–2 minutes. Stir in the Parmesan.

2 Strain the reserved mushroom liquid through a sieve, then pour into the pan. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Remove the Parmesan from the sauce, stir in the parsley, thyme, and tomatoes, and season. Add the sauce and toss again, then serve with grated Parmesan and black pepper.

Pasta with porcini and Parmesan