Porcini Ragu

Ingredients

• 40g dried porcini
• Salt
• Black pepper
• ¼ cup olive oil
• 3 garlic cloves, finely chopped
• ½ tsp red pepper flakes
• ½ cup finely chopped parsley
• 1½ Tbsp tomato paste
• 9 oz dried tagliatelle
• 1½ oz finely grated Parmesan
• 3 Tbsp heavy cream

Instructions

1. Soak dried porcini mushrooms in boiling water for 10 minutes.
2. Reserve 5 Tbsp of the soaking liquid and finely chop the mushrooms.
3. In a cold pan, add parsley, garlic, red pepper flakes, and salt, and fry gently.
4. Add the chopped porcini and tomato paste to the pan with 50 cracks of black pepper.
5. Add a cup and a half of pasta water and the reserved mushroom broth, and mix it all together.
6. Grate in the Parmesan and finish with a splash of cream and your pasta.