Fettucine With Porcini
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2ounces dried porcini mushrooms
- 2cloves garlic
- 1medium onion
- 2tablespoons olive oil
- 1tablespoon tomato paste
- ¼teaspoon dried red pepper flakes
- ½teaspoon sage leaves
- 3tablespoons chopped parsley
- ¾cup dry red wine
- Coarse salt and freshly ground pepper
- 10ounces fettucine
- Freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
422 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 11 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
- Step 2
Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
- Step 3
Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
- Step 4
Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.
Private Notes
Advertisement
Comments
I subbed Italian herbs for the parsley and added a little pasta water. Delicious.