Pasta with chanterelles and tomato sauce
4 servings
15 minutes
Pasta with chanterelles and tomato sauce is a refined dish of Italian cuisine that combines the rich flavor of forest mushrooms with the gentle acidity of tomatoes. Chanterelles sautéed in olive oil with garlic take on a golden hue and deep aroma. White wine adds a touch of sophistication, while butter and parmesan make the sauce velvety. Pappardelle pasta, which absorbs the sauce perfectly, becomes a true delight for gourmets. Historically, mushroom pastas were popular in northern Italy where chanterelles were often foraged in season. The dish is served hot, sprinkled with fresh parsley for added freshness and color. It pairs wonderfully with a glass of dry white wine and is an excellent choice for a cozy family dinner or romantic evening.
1
Prepare all the ingredients.
2
Boil water with a good pinch of salt in a large pot. Rinse and dry the chanterelles.
- Chanterelles: 400 g
3
Add pasta to boiling water and cook for 2 minutes less than the package instructions.
- Pappardelle: 280 g
4
In a heavy-bottomed pan, heat olive oil and sauté 1-2 cloves of garlic for 1-2 minutes until fragrant.
- Olive oil: 30 ml
- Garlic: 2 cloves
5
Add chanterelles and fry until golden brown.
- Chanterelles: 400 g
6
Pour in white wine and evaporate for 2-3 minutes.
- Dry white wine: 100 ml
7
Add the passata and simmer for about 5 minutes.
- Passata (sieved tomatoes): 400 g
8
At the end, add butter and parmesan.
- Butter: 20 g
- Grated Parmesan cheese: 100 g
9
Drain the water from the pasta, reserving a cup of water for the sauce.
- Pappardelle: 280 g
10
Add the cooked pasta to the chanterelles and stir without removing from heat. If the sauce is too thick, add a little water from cooking the pasta. Remove the garlic cloves.
- Pappardelle: 280 g
- Salt: to taste
11
Serve the finished pasta with chanterelles immediately, garnished with finely chopped parsley.
- Parsley: to taste
