Porcini mushroom, tomato & rosemary pasta
Serves 4
Easy
Prep:
Cook:
Sophie's umami-packed porcini mushrooms are simmered with sweet tomatoes and fragrant rosemary, creating a hearty, aromatic sauce that clings perfectly to pasta
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- 20g dried porcini mushrooms
- 3 tbsp olive oil
- 1 onionfinely chopped
- 2 large sprigs of rosemaryleaves picked and finely chopped
- 1 tsp chilli flakes
- 2 x 400g cans chopped tomatoes
- 400g rigatoni
- 30g parmesanfinely grated
Nutrition: per serving
- kcal536
- fat13g
- saturates3g
- carbs82g
- sugars12glow
- fibre8g
- protein19g
- salt0.16glow
Method
step 1
Put the dried mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 mins. Drain the mushrooms, reserving the soaking liquid, then roughly chop and set aside.
step 2
Meanwhile, heat the oil in a frying pan over a medium heat and stir in the onion. Cook for 10-15 mins until softened and just starting to take on colour. Add the rosemary and chilli flakes, and cook for a further 30 seconds. Stir in the chopped mushrooms and most of their soaking liquid, leaving behind 1-2 tbsp as this will contain grit. Bring to a simmer and reduce until most of the liquid is absorbed.
step 3
Add the chopped tomatoes to the pan and bring to a simmer. Keep the heat very low and cook for 1 hr, stirring often to prevent it from sticking.
step 4
Cook the pasta following the pack instructions until al dente, then drain well, reserving a mug full of pasta water. Stir the pasta into the sauce along with a splash of the cooking water. Mix well, adding more cooking water to loosen, if needed. Season to taste and serve with the parmesan scattered over.
