↞ recipe box start page
Category: Pasta
Prep Time: Cook Time: Total Time:
Sauce:
1 oz dried porcini mushrooms
2 1/4 cups hot water
5 tbsp tomato paste
8 oz cremini mushrooms
1 cup coarsely diced red onion
2 medium cloves garlic, chopped
1/2 cup chopped parsley, divided
2 tbsp extra virgin olive oil
1/2 cup Chianti or other dry red wine
1/2 to 3/4 tsp salt
1/2 tsp black pepper
Pasta:
5 quarts water
2 tsp salt
3/4 lb dried fettuccini
1/2 cup pasta
1 tbsp unsalted butter (optional)
1/2 cup coarsely shredded Parmesan cheese (optional)
Put the dried porcini mushrooms in a bowl and add 2 1/4 cups hot water. Place a small plate on top to keep mushrooms from floating and set aside 30 minutes. Drain, saving 2 cups liquid.
Rinse mushrooms briefly and press in paper towels to remove excess water. Strain the mushroom liquid through a paper towel-lined sieve. Put tomato paste in a bowl and whisk in a little mushroom liquid until smooth. Then add remaining liquid, mixing well. Set aside.
Trim stems from cremini mushrooms and wipe caps with a damp paper towel. Slice thinly and set aside. Put reconstituted porcini mushrooms, red onion and garlic on a cutting surface and chop together coarsely. Add half of parsley.
Heat olive oil in a 3 1/2 quart pan set over medium heat. Add fresh mushrooms and chopped vegetable mixture; saute, stirring occasionally, 15 minutes. (Reduce heat slightly as vegetables begin to dry out.)
Add wine and simmer 5 minutes. Pour mushroom-tomato liquid into the pan and season with some salt and pepper. Bring to a boil. Cover and reduce heat to a simmer; cook 30 minutes. Stir sauce occasionally. Uncover and continue at a simmer 20 minutes. Stir in remaining parsley.
Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 tsp salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to pkg , using the shortest cooking time. Taste and continue cooking until pasta is al dente. Remove 1/2 cup pasta cooking water, then drain.
Transfer pasta to warm bowl and toss with butter if using. Pour sauce over pasta and toss gently. Add cooking water as needed. Toss with cheese and serve. Serves 4
view more member recipes
PASTA WITH MUSHROOMS, CHIANTI STYLE
view my recipes
print
save
Category: Pasta
Prep Time: Cook Time: Total Time:
Sauce:
1 oz dried porcini mushrooms
2 1/4 cups hot water
5 tbsp tomato paste
8 oz cremini mushrooms
1 cup coarsely diced red onion
2 medium cloves garlic, chopped
1/2 cup chopped parsley, divided
2 tbsp extra virgin olive oil
1/2 cup Chianti or other dry red wine
1/2 to 3/4 tsp salt
1/2 tsp black pepper
Pasta:
5 quarts water
2 tsp salt
3/4 lb dried fettuccini
1/2 cup pasta
1 tbsp unsalted butter (optional)
1/2 cup coarsely shredded Parmesan cheese (optional)
Put the dried porcini mushrooms in a bowl and add 2 1/4 cups hot water. Place a small plate on top to keep mushrooms from floating and set aside 30 minutes. Drain, saving 2 cups liquid.
Rinse mushrooms briefly and press in paper towels to remove excess water. Strain the mushroom liquid through a paper towel-lined sieve. Put tomato paste in a bowl and whisk in a little mushroom liquid until smooth. Then add remaining liquid, mixing well. Set aside.
Trim stems from cremini mushrooms and wipe caps with a damp paper towel. Slice thinly and set aside. Put reconstituted porcini mushrooms, red onion and garlic on a cutting surface and chop together coarsely. Add half of parsley.
Heat olive oil in a 3 1/2 quart pan set over medium heat. Add fresh mushrooms and chopped vegetable mixture; saute, stirring occasionally, 15 minutes. (Reduce heat slightly as vegetables begin to dry out.)
Add wine and simmer 5 minutes. Pour mushroom-tomato liquid into the pan and season with some salt and pepper. Bring to a boil. Cover and reduce heat to a simmer; cook 30 minutes. Stir sauce occasionally. Uncover and continue at a simmer 20 minutes. Stir in remaining parsley.
Place a large pasta bowl in a warm oven. Bring 5 quarts water and 2 tsp salt to a boil in a 10-quart pot. Add pasta and bring back to a full, rolling boil. Stir well. Cook according to pkg , using the shortest cooking time. Taste and continue cooking until pasta is al dente. Remove 1/2 cup pasta cooking water, then drain.
Transfer pasta to warm bowl and toss with butter if using. Pour sauce over pasta and toss gently. Add cooking water as needed. Toss with cheese and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chianti Butter
by sgre52160
6 tablespoons unsalted butter (3/4 stick), at room temperature 2 teaspoons Chianti or red wine 1 teaspoon kosher salt Use a spatula, mix softened butter in a mixing bowl until it's spreadable.
by sgre52160
6 tablespoons unsalted butter (3/4 stick), at room temperature 2 teaspoons Chianti or red wine 1 teaspoon kosher salt Use a spatula, mix softened butter in a mixing bowl until it's spreadable.
Chianti Marinated Stew
by sgre52160
2 1/2 to 3 pound beef brisket (or beef stew meat in 1-1/2 chunks) 1 (750 ml) bottle Chianti wine (I only used half of the wine in the marinade and it was more than enough) 4 tablespoons olive oil S
by sgre52160
2 1/2 to 3 pound beef brisket (or beef stew meat in 1-1/2 chunks) 1 (750 ml) bottle Chianti wine (I only used half of the wine in the marinade and it was more than enough) 4 tablespoons olive oil S
Fillets With Chianti Sauce
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
Chianti Mushroom Sauce
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
Chianti Marinated Beef Stew
by sgre52160
2 1/2 to 3 pound beef brisket 1 (750 ml) bottle Chianti wine 4 tablespoons olive oil Salt and freshly ground black pepper 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces 3 medium carrot
by sgre52160
2 1/2 to 3 pound beef brisket 1 (750 ml) bottle Chianti wine 4 tablespoons olive oil Salt and freshly ground black pepper 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces 3 medium carrot
view more member recipes
related CDKitchen recipes
Grilled Rib-Eye Steak With Chianti Sauce
Chianti Butter
Fettucini With Chanterelle Sauce
Creamy Fettuccine Pasta With Peas And Mushrooms
Pantry Pasta And Tuna With Peas
Meaty Pasta Ratatouille
Italian Chicken With Zucchini And Mushrooms
Pasta With Artichoke Sauce