I used dried mushrooms (porcino type) since I got them as present from Italy, but also other mushrooms like champignons and frozen ones work as well.
In the sauce I added some peperoncino, which is basicly Italian chili. They can be very hot, like the ones I have, so I tend not to use it too much since I don't like much spicy food.
For pasta I chose tagliatelle, a type of flat pasta, that is original from Emilia-Romagna region and its name comes from the italian verb "tagliare"= to cut. Tagliatelle are ideal with thick sauces, for example made with meat, in fact the classic is the Bolognese sauce (ragú).
Ingredients (2 persons):
- 200 g tagliatelle pasta
- 100 g mushrooms
- 250 ml cooking cream
- 2 garlic cloves
- rapeseed oil or olive oil
- peperoncino or other chili
- salt & pepper
- parmesan cheese
Wash the mushrooms under cold water to clean them of the dirt. Put them in a bowl and cover them with water. Let them be for about 20 minutes (or follow the package directions). After that, don't throw away the water you used! Instead, filter it carefully so it can be added to the sauce for extra flavor.
Put a pot of salted water on to boil.
Finely chop garlic, peperoncino and parsley and saute them in a saucepan with oil over medium heat.
Add mushrooms and let them cook for some minutes. Then pour the filtered water we saved and adjust the taste with salt & pepper.
Add the cream, stir, and let the sauce cook for few minutes at low heat.
When water boils, add pasta and cook until al dente. Mix the pasta with the sauce and serve with parmesan cheese.