TAGLIATELLE WITH MUSHROOMS IN RED WINE

Tagliatelle With Mushrooms in Red Wine image

This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.

Provided by Florence Fabricant

Categories pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
12 ounces cremini mushrooms, wiped clean, cut in 1/2-inch dice
Salt
1 medium onion, finely chopped
4 cloves garlic, minced
4 canned San Marzano tomatoes, drained and finely crushed with a fork
1/2 cup dry red wine
1 teaspoon anchovy paste
Ground black pepper
2 tablespoons minced flat-leaf parsley leaves
1 pound fresh tagliatelle or fettuccine
Freshly grated Parmigiano-Reggiano cheese

Steps:

Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams