January 28, 2012 in Mains
I tend to avoid tagliatelle, finding that it sits too heavily in my stomach – perhaps if I ate smaller portions this wouldn’t be a problem, but I’m ignoring that option.Fettucine, on the other hand, is my new favourite pasta, being broad enough to take a decent coating of whatever sauce you’re using, yet narrow enough to avoid that over-full heaviness after the meal.
This recipe is based on one from Lynne Bedford-Hall’s ‘Nice ‘n Easy Cookbook’. It’s a doddle to make and really delicious.
FETTICINE WITH CREAMY MUSHROOM & SUN-DRIED TOMATO SAUCE – Serves 3-4
1 medium onion, chopped
2 leeks, sliced
2 tspns crushed garlic
(You can pop these three ingredients into one bowl together, as you’re going to use them all at the same time).
1 punnet (250g) button mushrooms, sliced
1 yellow pepper, seeded & diced
40g sun-dried tomatoes, drained and thinly sliced
1 sprig fresh rosemary
(These four ingredients can go together in another bowl, as you’re going to add them all at once).
1 Tblspn tomato paste
60ml red wine
250ml hot beef stock
1/2 tspn salt
1 tspn sugar
(Mix these five ingredients together in a bowl or jug)
60ml sour cream (this only gets added at the end, so keep it to one side)
Heat 2 Tblspns each of sunflower oil and olive oil in a pan.
Add the onion, leeks and garlic and cook until golden-brown.
Add the mushrooms, yellow pepper, tomatoes and rosemary, tossing until glistening, then add the tomato paste, wine, stock, salt and sugar.
Cover and simmer over very low heat for about 15 minutes, until the tomatoes have softened and most of the liquid has been absorbed.
Meanwhile, cook and drain the fettucine.
Remove the sprig of rosemary from the sauce, stir in the sour cream and simmer uncovered for a few minutes to thicken.
Serve the fettucine topped with the sauce.