Tagliatelle with Mushrooms and Peas sauce

Tagliatelle con salsa ai Funghi e Piselli

Try this recipe, it is one of my last minute creations! It’s easy to prepare and it tastes truly great!

Preparation time: 5 minutes
Cooking time: about 1 hour
Class: economy, healthy

Serves 2–3

Ingredients:

4 tbsp. extra virgin olive oil
2 shallots, peeled and chopped
14 oz. (400 g) Porcini mushrooms, sliced
2 cans Italian peeled tomatoes, approximately 14 oz. (400 g) each, mashed with a fork
Salt, about 1 tsp. + 1½ tbsp.
1 cup (250 ml) frozen or fresh peas
10 cups (2½ L) water
½ lb. (approximately 250 g) tagliatelle pasta
½ cup (120 ml) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.     Heat the oil in a large pan. Add the shallot and sauté gently. Add the mushrooms and let cook about 10 minutes, stirring occasionally. Add the tomatoes and 1 tsp. of salt. Bring to a boil, and then lower the heat and let simmer for about 1 hour, stirring occasionally.
2.     At this point, add the peas to the sauce and let cook together another 4-5 minutes. Then, taste the sauce and add more salt if needed.
3.     When the sauce is cooked, bring the water to a boil in a large pot. Add 1½ tbsp. of salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the sauce. Mix well and serve immediately with a sprinkle of Parmigiano cheese on top of each serving.

Notes:

·        You can use other kinds of Italian pasta like fettuccine or penne in place of the tagliatelle.