Porcini Mushroom Mafalda Corta

This Porcini Mushroom Ragù is slow cooked with whole San Marzano tomatoes, garlic, olive oil and crimini mushrooms. Paired up with Mafalda Corta and finished with a rosemary truffle butter.

Serving For Two People

— 300g Mafalda Corta
— 350g Porcini Mushroom Ragù
— Rosemary Truffle Butter
— Grated Grana Padano

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes.

2) Warm sauce over medium-high heat until simmering

3) Transfer cooked pasta to sauce pan and add 1 tablespoon of pasta water. Season with salt to taste. 

4) Add Rosemary Truffle Butter, toss until emulsified

5) Plate in 2 bowls. Finish with grated Grana Padano

Contains dairy