Name: FIGO Brentwoods TAGLIATELLE BOSCAIOLA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g fresh tagliatelle (or dried); 1 tbsp salt (for pasta water); 1 tsp olive oil (optional, for tossing); 30 g unsalted butter; 1 tbs olive oil; 1 medium yellow onion; 2 cloves garlic cloves; 300 g fresh mushrooms (cremini or button), sliced; 150 g cooked ham, diced (or prosciutto cotto), or pancetta for variation; 80 ml tomato passata (or crushed tomatoes); 200 ml double/heavy cream; 60 ml white wine (dry, optional); 60 ml vegetable or chicken stock; 1 tsp Italian seasoning or dried oregano; 1 tsp salt; 1 tsp freshly ground black pepper; 60 g parmesan cheese, grated; 2 tbsp fresh parsley, chopped (for garnish)

Method

Pasta

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the tagliatelle and cook until just al dente according to package instructions (fresh ~2–4 minutes, dried ~7–9 minutes). Reserve 1 cup (about 240 ml) of pasta cooking water before draining. Drain the pasta and toss with 1 teaspoon olive oil to prevent sticking; keep warm.

Sauce

Prepare aromatics and mushrooms

While the water heats, thinly slice the onion and mince the garlic. Slice the mushrooms and dice the ham. In a large skillet or sauté pan over medium heat, add the butter and 1 tablespoon olive oil. When butter foams, add the onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant. Add the sliced mushrooms, spread them in a single layer and cook without stirring for 2 minutes to brown, then stir and continue until the mushrooms release their liquid and most of it evaporates, about 5–6 minutes. Season with a pinch of salt and pepper.

Deglaze and add ham

Increase heat to medium-high, push the mushroom mixture to one side, add the diced ham, and sauté for 1–2 minutes until warmed and slightly browned. Pour in the white wine (if using) to deglaze the pan, scrape up any browned bits, and let it reduce by half, about 1–2 minutes. If not using wine, add the stock now and let it reduce slightly for 1–2 minutes.

Make the sauce

Reduce heat to medium. Stir in the tomato passata and Italian seasoning; simmer 2 minutes to meld flavors. Pour in the double cream and stir to combine. Allow the sauce to come to a gentle simmer; cook 2–3 minutes until slightly thickened. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). If the sauce is too thick, add up to 1/2 cup (120 ml) reserved pasta water a little at a time to reach desired consistency.

Finish and combine

Add half of the grated Parmesan to the sauce and stir until melted and incorporated. Add the drained tagliatelle to the pan (or add sauce to a large bowl and combine) and toss gently to coat the pasta evenly. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce and help it cling to the noodles. Cook together for 1–2 minutes so the pasta absorbs some sauce.

Plate and garnish

Divide the pasta among warmed plates. Sprinkle remaining Parmesan over each portion and garnish with chopped parsley and an extra crack of black pepper. Serve immediately.

Tagliatelle Boscaiola Recipe