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Sauteed Pasta Sauce

Sauteed Pasta Sauce recipe image
This Italian-inspired dish features long pasta tossed with a rich sauce of sautéed wild mushrooms, crispy pancetta, and white wine. The creamy texture is achieved by reducing heavy cream with fresh thyme and shallots. It is a comforting and flavorful main course perfect for a satisfying dinner.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 649.3
Description
This Italian-inspired dish features long pasta tossed with a rich sauce of sautéed wild mushrooms, crispy pancetta, and white wine. The creamy texture is achieved by reducing heavy cream with fresh thyme and shallots. It is a comforting and flavorful main course perfect for a satisfying dinner.
Ingredients
  • 2 Cups elbow pasta (cooked)
  • 1/2 Can white kitney beans
  • 1 Oz. (two small packages) dried porcini mushrooms
  • 1/2 cups Dry white wine
  • 4 Oz. Pancetta, finely diced
  • 2 Tbs. Unsalted butter
  • 2 Lb. assorted mushrooms (Portobello, Crimini, Common
  • 2 Shallots, peeled and finely diced
  • 4 Sprigs fresh thyme, leaves only
  • 1/2 cups Heavy cream
  • 1 Lb. long pasta (Spaghetti, linguine, etc.)
  • 4 Tbs. flat leaf Italian parsley, finely chopped
Directions
  1. 1
    Puree tomatoes, place in a sauce pan.
  2. 2
    Add olive oil, garlic and spices.
  3. 3
    Bring to a boil.
  4. 4
    Cover and simmer for 10 minutes.
  5. 5
    Uncover and simmer for another 10 minutes.
  6. 6
    Pour sauce over cooked pasta and add beans.
  7. 7
    Mix , warm Pasta with Wild Mushrooms White, etc.), thinly sliced salt & freshly ground black pepper
  8. 8
    Combine the dried porcini and the wine in a cup or small bowl and
  9. 9
    soak for thirty minutes.
  10. 10
    Fill a large pot with four to six quarts of water and bring to a boil.
  11. 11
    Heat a large saute pan to mediumhigh, and add the diced pancetta.
  12. 12
    Saute until it renders some fat and becomes slightly crisp.
  13. 13
    Lower the heat if it seems too high.
  14. 14
    Add the butter and allow it to melt.
  15. 15
    When the bubbles have subsided, add the fresh mushrooms.
  16. 16
    If your saute pan can't accomodate them all at once, do this step in two batches.
  17. 17
    Saute the mushrooms until they have given up their juices and the juices have all but evaporated.
  18. 18
    In the meantime, when the pasta water boils, add the pasta to the water.
  19. 19
    Stir to be sure the strands are submerged and separated.
  20. 20
    Raise the
  21. 21
    heat to high and
  22. 22
    add the porcini and wine, being careful at the bottom of the cup that no sand that might have come from the porcini, gets into the sauce.
  23. 23
    If you've cooked the fresh mushrooms in two batches, recombine them now.
  24. 24
    Add the shallots and thyme and saute, stirring frequently, until the wine has nearly evaporated.
  25. 25
    Taste for salt & pepper and add to your taste.
  26. 26
    Add the cream and allow it to boil until it has reduced and thickened.
  27. 27
    Remove from the heat.
  28. 28
    When the pasta is cooked to the al dente state,
  29. 29
    drain in a collander and either
  30. 30
    pour it onto a platter, or
  31. 31
    divide it among four dishes.
  32. 32
    pour all of the mushroom sauce over the pasta in the platter, or spoon one fourth over each of the dishes.
  33. 33
    Garnish with the chopped parsley and serve

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 649.3kcal
% Daily Value *
Total Fat 23.2g36%
Saturated Fat 11.9g60%
Cholesterol 56.2mg19%
Sodium 124.3mg6%
Total Carbohydrate 82.6g28%
Dietary Fiber 7.0g29%
Sugars 6.9g
Protein 24.9g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: assorted, beans, boiling, butter, chopped, common, cooked, cream, crimini, cups, diced, dried, dry, elbow, etc, finely, flat, fresh, heavy, italian
Read it online: https://www.chefs-mate.com/recipe/sauteed-pasta-sauce-2/