How to Make Foto Risotto Ai Funghi Porcini

Porcini Mushroom Pasta

400 g di funghi porcini freschi o 50 g di funghi porcini secchi.

Recipe Summary Porcini Mushroom Pasta

Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Ingredients | Foto Risotto Ai Funghi Porcini

1 tablespoon olive oil

2 cloves garlic, minced

½ red onion, minced

½ cup red bell pepper, julienned

½ cup julienned carrots

½ cup dry red wine

1 cup rehydrated porcini mushrooms

1 ½ cups crushed tomatoes

2 teaspoons chopped fresh basil

1 teaspoon dried rosemary, crushed

salt and pepper to taste

6 cups tagliatelle ( wide noodles)

Directions

Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

Info | Foto Risotto Ai Funghi Porcini

Servings: 6 Yield: 6 servings

TAG : Porcini Mushroom Pasta

Main Dish Recipes, Pasta,