Porcini ragù

Step 1/6

• 40 g dried porcini mushrooms

In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini to mince consistency, then set aside.

Step 2/6

• 4 tbsp olive oil
• ½ tsp chili flakes
• 10 g parsley
• ½ tsp salt

Put the oil, garlic (very finely chopped, not crushed), chilli flakes, parsley (stalks and leaves, finely chopped) and fine salt into a cold, large sauté pan on a medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.

Step 3/6

• 1½ tbsp tomato paste
• pepper

Increase the heat to medium-high, then add the chopped porcini, tomato purée/paste and plenty of pepper. Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Step 4/6

• 250 g tagliatelle

Cook the pasta in salted boiling water for about 6 minutes, until al dente. Drain, reserving 350g of the pasta water.

Step 5/6

• 40 g Parmesan cheese (grated)
• 3 tbsp double cream

Return the sauté pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir, and bring to a simmer. Once simmering, leave to bubble away for 3 minutes. Add half the Parmesan (very finely grated) to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about 11⁄2 minutes.

Step 6/6

• olive oil (for serving)
• Parmesan cheese (for serving)

Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires.

Enjoy your meal!