Tagliatelle Recipe
Con tomates deshidratados, vino blanco, mantequilla, ChampinÌ ones y Parmegiano-Reggiano. With sundried tomatoes, white wine, butter, mushrooms, Parmegiano-Reggiano.
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- 2
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until they are tender, about 5 minutes.
- 3
Add Sundried Tomatoes and Wine
Stir in the sundried tomatoes and cook for another 2 minutes. Pour in the white wine and let it simmer for about 3-4 minutes until slightly reduced.
- 4
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet and toss to coat. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
- 5
Finish with Cheese
Stir in the grated Parmegiano-Reggiano, season with salt and black pepper to taste, and serve immediately.
