Pasta with mushroom and tomato sauce
Published on 16 August 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Sauce for 4 people
6 or 7 button mushrooms
1 shallot
20 cherry tomatoes
200 g tomato sauce
Chopped parsley
Garlic
Chilli
Salt
Extra virgin olive oil
320 g pasta
I chop the shallot, cut the tomatoes into 4 and slice the mushrooms.
I sauté the chopped shallot and a garlic clove in oil in a small saucepan.
After a few minutes, I add the mushrooms.
I stir well and add the tomatoes and parsley.
I add the tomato sauce and chilli.
I cook for about ten minutes, then remove the chilli and garlic.
The sauce is ready for your favourite pasta shape. Sometimes I mix small amounts of leftover pasta shapes if they have the same cooking time.
6 or 7 button mushrooms
1 shallot
20 cherry tomatoes
200 g tomato sauce
Chopped parsley
Garlic
Chilli
Salt
Extra virgin olive oil
320 g pasta
I chop the shallot, cut the tomatoes into 4 and slice the mushrooms.
I sauté the chopped shallot and a garlic clove in oil in a small saucepan.
After a few minutes, I add the mushrooms.
I stir well and add the tomatoes and parsley.
I add the tomato sauce and chilli.
I cook for about ten minutes, then remove the chilli and garlic.
The sauce is ready for your favourite pasta shape. Sometimes I mix small amounts of leftover pasta shapes if they have the same cooking time.
Original source: https://incucinaconlilly.com/2014/08/16/pasta-con-sugo-ai-funghi-e-pomodoro/
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