Fettucine With Porcini
Published November 2, 1985
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
2 ounces dried porcini mushrooms
2 cloves garlic
1 medium onion
2 tablespoons olive oil
1 tablespoon tomato paste
¼ teaspoon dried red pepper flakes
½ teaspoon sage leaves
3 tablespoons chopped parsley
¾ cup dry red wine
Coarse salt and freshly ground pepper
10 ounces fettucine
Freshly grated Parmesan cheese
Nutritional analysis per serving (3 to 4 servings)
69 grams carbs; 422 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 401 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
- Step 2
Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
- Step 3
Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
- Step 4
Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.
Private Notes
Comments
I subbed Italian herbs for the parsley and added a little pasta water. Delicious.