Shelly's Recipe

TAGLIATELLE WITH MUSHROOM RAGU

Category: Pasta

1/4 cup extra-virgin olive oil
1 medium Spanish onion, finely chopped
12 oz porcini mushrooms, trimmed and finely chopped
1/2 cup dry red wine
1 cup tomato sauce
1 tbos unsalted butter
Coarse salt and freshly ground pepper
1 1/4 lbs fresh Tagliatelle
Freshly grated Parmigiano-Reggiano, for garnish

Bring 6 quarts of water to a boil in a large pot; season with salt.

Meanwhile, in a 10- to 12-inch saute pan, heat olive oil over high heat until smoking. Add onion; cook until light golden brown, about 5 minutes. Add mushrooms; cook until they release their water and it evaporates, 8 to 10 minutes. Add wine, tomato sauce, and butter; season with salt and pepper. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.

Cook pasta in boiling water until tender, 1 to 2 minutes. Drain pasta, reserving about 1/4 cup of cooking water; add pasta to ragu. Toss over high heat for 1 minute to coat pasta, adding a few tablespoons of reserved cooking water if necessary.

Divide pasta evenly among four warmed pasta bowls; garnish with Parmigiano-Reggiano. Serve immediately. Serves 4