Tagliatelle With Porcini Butter Sauce Recipes

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TAGLIATELLE WITH PORCINI BUTTER SAUCE

Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further enhanced by chopped parsley and a lashing of sharp, salty Pecorino Romano. A time-saving tip: while it's hard to beat fresh pasta from scratch, especially with a three-ingredient recipe like the one here, you can swap in storebought fresh or dried tagliatelle.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 3h5m

Number Of Ingredients 13



Tagliatelle with Porcini Butter Sauce image

Steps:

  • Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
  • Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
  • Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
  • Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
  • Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
  • Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
  • Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.

1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 large egg, plus 3 large egg yolks, room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons warm water
Semolina flour, for dusting (optional)
1/4 cup extra-virgin olive oil, plus more for drizzling
4 tablespoons unsalted butter
4 cloves garlic, smashed and peeled
1 pound porcini mushrooms, halved lengthwise and cut crosswise into 1/4-inch-thick slices (smaller mushrooms can be left halved)
Kosher salt
1/4 teaspoon dried Calabrian-chile or red-pepper flakes, plus more for serving
1/2 cup coarsely chopped fresh parsley leaves
1 ounce Pecorino Romano, finely grated (2/3 cup)

TAGLIATELLE WITH MEATBALLS

There is an appetizing contrast of textures and flavors in this satisfying family dish! My son has an Italian girlfriend, and this is what I will impress her with!

Provided by Sharon123

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 23



Tagliatelle with Meatballs image

Steps:

  • To make the sauce, heat the oil in a pan.
  • Add the onions and celery and cook until translucent.
  • Add the garlic and cook for 1 minute.
  • Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
  • Bring to a boil and simmer for 10 minutes.
  • Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
  • Stir in the bread crumbs, garlic, herbs, and spices.
  • Stir in the cheese and enough milk to make a firm paste.
  • Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
  • Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
  • Pour the tomato sauce over the meatballs.
  • Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
  • Add a little extra water if the sauce is beginning to become dry.
  • Bring a large pan of lightly salted water to a boil.
  • Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
  • Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
  • Spoon the meatballs and sauce over the pasta and serve immediately.
  • Enjoy!

18 ounces lean ground beef (about 2 1/4 cups)
1 cup soft white breadcrumb
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 pinch of freshly grated nutmeg
1/4 teaspoon ground coriander
2/3 cup freshly grated parmesan cheese
2 -3 tablespoons milk
flour, for dusting
3 tablespoons olive oil
14 ounces dried tagliatelle pasta noodles (about 1 3/4 cup)
2 tablespoons butter, diced
salt and pepper
3 tablespoons olive oil
2 large onions, sliced
2 stalks celery, thinly sliced
2 cloves garlic, chopped
1 (14 ounce) can chopped tomatoes
4 1/2 ounces sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons tomato paste
1 tablespoon molasses, sugar
2/3 cup white wine or 2/3 cup water

FRESH PARSLEY TAGLIATELLE WITH PORCINI

Categories     Mushroom     Pasta     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 12



Fresh Parsley Tagliatelle with Porcini image

Steps:

  • Make pasta:
  • In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
  • Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
  • Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
  • Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
  • Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
  • Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
  • Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
  • *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
  • **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.

For pasta
2 1/2 cups '00' (Italian soft wheat) flour* or cake flour (not rising) plus additional for kneading and tossing
3 tablespoons olive oil
4 large egg yolks
6 to 8 tablespoons water
2 cups fresh flat-leafed parsley leaves
1 pound fresh porcini mushrooms**
3 large garlic cloves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1/2 cup dry white wine
Accompaniment: freshly grated Parmigiano-Reggiano

TAGLIATELLE WITH PROSCIUTTO AND BUTTER

Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Provided by Alexa Weibel

Categories     dinner, for two, lunch, quick, weekday, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5



Tagliatelle With Prosciutto and Butter image

Steps:

  • Bring a large pot of water to a boil over high heat.
  • In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
  • Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
  • Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
  • Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

6 tablespoons unsalted butter
2 ounces prosciutto, torn into bite-size pieces
Kosher salt and black pepper
3/4 pound handmade fresh tagliatelle or store-bought tagliatelle
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Traditional Italian dish. Garnish with grated Parmigiano cheese.

Provided by rivera.abdo

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 13



Tagliatelle con Salsiccia (Tagliatelle with Sausage) image

Steps:

  • Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
  • Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g

2 tablespoons butter
5 ounces fresh porcini mushrooms
½ onion, chopped
1 clove garlic, chopped
1 pinch dried parsley
1 pound ground Italian sausage
1 cup white wine
¾ cup vegetable broth
1 cup heavy whipping cream
salt and ground black pepper to taste
1 (12 ounce) package tagliatelle pasta
2 ½ tablespoons grated Parmigiano cheese
2 tablespoons chopped toasted almonds, or to taste

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