Tagliatelle With Mushrooms in Red Wine
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons extra-virgin olive oil
- 4ounces pancetta, diced
- 12ounces cremini mushrooms, wiped clean, cut in ½-inch dice
- Salt
- 1medium onion, finely chopped
- 4cloves garlic, minced
- 4canned San Marzano tomatoes, drained and finely crushed with a fork
- ½cup dry red wine
- 1teaspoon anchovy paste
- Ground black pepper
- 2tablespoons minced flat-leaf parsley leaves
- 1pound fresh tagliatelle or fettuccine
- Freshly grated Parmigiano-Reggiano cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
592 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 76 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 21 grams protein; 978 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Step 2
Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Step 3
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Step 4
Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Private Notes
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Cooking Notes
Kevin Osinski
Four canned San Marzano tomatoes is about 1/3 of a 28 oz can. I used a whole can, with liquid, and let it simmer and reduce for 20-30 min. If you want to hew closer to the recipe, a 14 oz can of whole tomatoes (which are softer than diced tomatoes—look it up) should do it. I used a dry pasta (cascarece) and added some red pepper flakes at the table. Very happy with the results.
PatC
You won’t taste the anchovies—but if you leave them out the dish will lack that satisfying “something” that separates the very good from the ok.
Matt
I doubled the tomatoes and would recommend using slightly less noodles. Maybe 2 oz less. Pepper and salt at the end are def needed so be prepared to season to taste.
Dennis
4 tomatoes
andria
This was fantastic but needed 1) more tomatoes 2) less than a pound of pasta (3/4 lb) 3) I used anchovy fillets (3 small) instead of paste 4) I added red chili flakes 5) also added sautéed shrimp. A mix of different mushrooms may be nice also!
Maria
That's probably because you left out several key ingredients and didn't replace them with anything.
dimmerswitch
Paula: Chuckling about your (shudder) for anchovy paste but appreciate it means you're not going to want to sub whole minced anchovy either I assume? :-) Here are some considerations to add the umami element the anchovy paste would provide. You might try: 1 or 2 TSP Worchestshire (sp) - it contains anchovy in it tho - OR TBSP "ish" minced Kalamata olives OR couple of TSP finely minced capers. Different flavors than anchovy but the umami added by them.
MF
I made this as a vegetarian version and it was not impressive.
Julia
This is a wonderful recipe, especially if you use fresh pasta. We use more mushrooms than the recipe calls for (~16 oz) and just use a can of diced tomatoes rather than breaking up whole ones.
Michael McDaniel
Followed the recipe precisely. Considering all the umami bombs, this is a merely a good recipe, not great.
Kris
I added an additional cup of wine (a Super Tuscan), poaching the mushrooms just before adding the onions and garlic. I think it resulted in a "beefier" dish. We enjoyed this dish and froze the leftovers for a future meal.
Brian
Trader Joe's sells an "umami paste" in a tube that is full of glutamates (tomatoes, mushrooms, soy sauce, a little anchovy, etc.) that helps improve the meatiness of a dish. I dislike anchovies and don't find anything fishy in this condiment. If I were to make this dish I'd use this in place of the fish. Parmesean and similar aged cheeses also are a good source of glutamate, and could be used to deepen the flavor.
silvia rennie
This was delicious in the end, but took some doctoring. Definitely use more tomatoes (I added quite a bit of tomato paste). Also a bit more wine. Then watch carefully to make sure it reduces enough, but not too much. The pasta water helped, as did a few spritzes of olive oil. Maybe a little more anchovy paste and possibly even some nutritional yeast would have helped the "umaminess" of it all. My son was bowled over by this dish, so I'll certainly make it again.
Amy
Just made this as written, except I used sausage instead of pancetta, and it turned out bitter tasting. Just wasn't a great taste and I tossed the remaining sauce. Won't make this again.
Helen
Phenomenal! I used fresh mafaldine, doubled the anchovy since I don’t eat pork and skipped the pancetta. I cooked everything a bit longer than listed. Listening to the others I added more tomato and topped with red pepper flakes- this was a winner.
Pam B
Made this today, without the pancetta to make it vegetarian. It was delicious!!! I didn’t have parsley but I added some dry oregano and crushed red pepper. I used a pound of mushrooms. Everyone in my family loved it! Be sure to use a good red wine.
bakebake
I made the sauce during baby’s morning nap and stored the sauce in the fridge. I reheated it later while the pasta was cooking which made this an easy weeknight meal. Delicious too!
Kathy Simmons
Skipped the tomatoes, doubled the anchovy paste and added 1/2 cup crieme fraiche before the parsley. The 25-year-old Australian reserve Shiraz was perfect.
sujatha92
This was excellent and a good alternative to meat sauce. Used about 2x the mushrooms to use up what I had. Followed other suggestions to add dried and fresh oregano, 1 tsp mushroom powder, red Chile flakes, whole can of San Marzano tomatoes and a Parmesan rind, simmered about 30-45 minutes to mellow everything. Will add to our list of regulars.
Pierre
I wasn't sure I wanted to cook this due to not all reviews being the rave, but it's DELICIOUS. so easy , and so powerfully good. It warms the heart and the soul. do not skip the anchovies. It makes the whole dish happen.
Sara
I made the recipe as written, and it was harsh. I then added a Parmesan rind and let it simmer a bit, and it was much better.
Brian
Made a semi-vegetarian version by swapping out the pancetta for oil cured sun-dried tomatoes (but still included the anchovy paste. Turned out fabulous.
silvia rennie
This was delicious in the end, but took some doctoring. Definitely use more tomatoes (I added quite a bit of tomato paste). Also a bit more wine. Then watch carefully to make sure it reduces enough, but not too much. The pasta water helped, as did a few spritzes of olive oil. Maybe a little more anchovy paste and possibly even some nutritional yeast would have helped the "umaminess" of it all. My son was bowled over by this dish, so I'll certainly make it again.
Mary
Wow...this was wonderful...an Italian recipe which makes us feel as if we are back in Italy! This is not another version of “something” covered in marinara. Thanks!
Wes
Very good! Be careful not to over-salt the mixture before adding pasta, as I did, otherwise it will get too salty.
Val
This was delicious. I prepared exactly as written. It was pretty quick to pull together, full of flavor, a very satisfying supper. (I’m only perplexed by comments that say it was “good, not great.” I wonder what a great 30 min pasta dinner looks like.) A keeper. At least for me.
Kevin Osinski
Four canned San Marzano tomatoes is about 1/3 of a 28 oz can. I used a whole can, with liquid, and let it simmer and reduce for 20-30 min. If you want to hew closer to the recipe, a 14 oz can of whole tomatoes (which are softer than diced tomatoes—look it up) should do it. I used a dry pasta (cascarece) and added some red pepper flakes at the table. Very happy with the results.
Kris
I added an additional cup of wine (a Super Tuscan), poaching the mushrooms just before adding the onions and garlic. I think it resulted in a "beefier" dish. We enjoyed this dish and froze the leftovers for a future meal.
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