Ingredients
- 200g Pappardelle (or tagliatelle)
- 400g peeled plum tomatoes
- 150g dried Porcini mushrooms, rehydrated
- one shallot
- pinch of thyme
- handful of parsley
- a knob of butter
- olive oil
Prep
Instead of the peeled plum tomatoes, you can use fresh ones. Cut them in half and boil them in salted water before passing them through a sieve.
If using dried mushrooms, re-hydrate them for an hour at least. You will have to add these to the sauce later, after the shallots and tomatoes.
Instructions
Dice the stems of the mushrooms and slice the tops. Finely chop the shallot.
Heat the oil in the frying pan (non-stick preferably), add shallot and fry for a bit. Add mushrooms and heat them thoroughly. Use the lid to let them collect steam, and lift it occasionally to stir them. Give them time to stick to the pan and develop a fond.
Once they are cooked and browning, add the tomato sauce and lift the burnt bits off the bottom of the pan. This mixture will need to cook on a low flame for about 45 minutes, so add a bit more water if needed.
In the mean time, boil water and salt it. Cook the pasta, add it to the pan and mix everything vigorously to make use of the starch coming off the pasta. Take the pan of the heat, add butter, parsley and thyme. Let it sit for a minute and serve.