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Pasta alla rustica cornmeal with porcini mushroom sauce

ingredients

servings

4

Corn pasta

400 grams

Porcini mushrooms

500 grams

Canned tomato sauce, without salt

600 grams

Tomato paste

1 spoon

White table wine

1 glass

Brown sugar

1 teaspoon

Garlic

2 wedges

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Shallots

1 unit

Parsley

1 spoon

Dried mushrooms

20 grams

first courses from Italy - Toscana

Pasta alla rustica cornmeal with porcini mushroom sauce

Pasta alla rustica cornmeal with porcini mushroom sauce

vegan high in fiber high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta alla rustica cornmeal with porcini mushroom sauce

Hello friends, this time I'm venting in the preparation of the last rich dishes, hearty and mostly suitable for the cold season before giving way to lighter spring recipes.

Pasta alla rustica cornmeal with porcini mushroom sauce step 1

step 1

In a bowl, soak in hot water dried mushrooms.

Pasta alla rustica cornmeal with porcini mushroom sauce step 2

step 2

In a large skillet sauté the shallot, finely chopped, in extra virgin olive oil.

Pasta alla rustica cornmeal with porcini mushroom sauce step 3

step 3

add the mushrooms, the garlic, skewered on a toothpick in order to recover easily after cooking and add a little salt.

Pasta alla rustica cornmeal with porcini mushroom sauce step 4

step 4

Sprinkle with a little white wine and cook about 10 minutes over medium heat with lid slightly away.

Pasta alla rustica cornmeal with porcini mushroom sauce step 5

step 5

Now add the tomato pulp, concentrate, sugar and a spoonful of water in which they were soaked dried mushrooms, taking care not to stir up any ground on the bottom.

Pasta alla rustica cornmeal with porcini mushroom sauce step 6

step 6

Rinse the dried mushrooms to add to the sauce. Season with salt and cook about 20 minutes, stirring occasionally and making sure the sauce does not dry out.

Pasta alla rustica cornmeal with porcini mushroom sauce step 7

step 7

When cooked, remove the garlic, give a slight grinding of pepper and add the chopped parsley or oregano.

Pasta alla rustica cornmeal with porcini mushroom sauce step 8

step 8

Drain the pasta al dente and pour in the sauce pan, drizzle with a drizzle of extra virgin olive oil raw, stir and cook over high heat no more than a minute. Serve hot.

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