Pasta Con Sugo ai Funghi (Pasta with mixed mushroom sauce)
Pasta Con Sugo ai Funghi (Pasta with mixed mushroom sauce) is a traditional Italian recipe for a classic vegetarian dish of pasta served with a wild mushroom sauce in a passate (seived tomato) base with flat-leaf parsley and garlic. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pasta with mixed mushroom sauce (Pasta Con Sugo ai Funghi).
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This is a classic wild mushroom dish from Liguria, Italy. I used casarecce pasta in this recipe, which is a short, twisted type of pasta that originates from Sicily. It's often described as looking like little rolled-up scrolls and pairs well with a variety of sauces, including creamy, meat, and vegetable-based options. Mixed wild mushrooms are typically used but this would work well with horn of plenty, ceps or any Agaricus (field mushrooms and allies) spcies.
Ingredients:
200g Pasta (I used casarecce, but use your favourite)
250g passata (sieved tomatoes)
300g mixed wild mushrooms
2 garlic cloves, peeled and crushed
extra-virgin olive oil, for frying
flat-leaf parsley, chopped, to garnish
salt and freshly-ground black pepper, to taste
freshly-grated Parmesan cheese, to accompany
Method:
Place a frying pan over medium heat, add 2–3 tbsp oil and use to fry the garlic for about 2 minutes, until browned but not burnt. Take the pan off the heat, wait 2 minutes then add the mixed mushrooms.
Return to the heat then add a few generous twists of black pepper and cook over high heat, stirring occasionally.
When the mushrooms have released their excess liquid and this has evaporated away add in the passata and season with salt. Reduce the heat to medium and continue cooking for 15 minutes.
In the meantime, bring a large pan of salted water to a boil. As soon as it’s boiling add the pasta and cook until al dente (about 9 minutes, or according to the package instructions).
Reserve some of the pasta cooking liquid then drain the pasta and add to the pan with the mushroom and tomato sauce. Stir to combine and if the sauce looks a little thick mix in some of the reserved pasta cooking liquid.
When done, season with salt and pepper if necessary, add the chopped parsley and serve immediately on the table this tasty pasta with mixed mushroom sauce, accompanied separately, by grated parmesan cheese that, each diner, can add to your liking.
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