Porcini mushroom, tomato & rosemary pasta

Sophie’s umami-packed porcini mushrooms are simmered with sweet tomatoes and fragrant rosemary, creating a hearty, aromatic sauce that clings perfectly to pasta

Prep:15 mins
Cook:1 hrs 20 mins
Serves 4
Easy

Nutrition per serving

kcal 536
fat 13g
saturates 3g
carbs 82g
sugars 0g
fibre 8g
protein 19g
salt 0.16g

Ingredients

20g dried porcini mushrooms
3 tbsp olive oil
1 onion , finely chopped
2 large sprigs of rosemary , leaves picked and finely chopped
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
400g rigatoni
30g parmesan , finely grated

Method

Put the dried mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 mins. Drain the mushrooms, reserving the soaking liquid, then roughly chop and set aside.
Meanwhile, heat the oil in a frying pan over a medium heat and stir in the onion. Cook for 10-15 mins until softened and just starting to take on colour. Add the rosemary and chilli flakes, and cook for a further 30 seconds. Stir in the chopped mushrooms and most of their soaking liquid, leaving behind 1-2 tbsp as this will contain grit. Bring to a simmer and reduce until most of the liquid is absorbed.
Add the chopped tomatoes to the pan and bring to a simmer. Keep the heat very low and cook for 1 hr, stirring often to prevent it from sticking.
Cook the pasta following the pack instructions until al dente, then drain well, reserving a mug full of pasta water. Stir the pasta into the sauce along with a splash of the cooking water. Mix well, adding more cooking water to loosen, if needed. Season to taste and serve with the parmesan scattered over.