- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 729.66 (Kcal)
- Carbohydrates 77.99 (g) of which sugars 5.71 (g)
- Proteins 43.00 (g)
- Fat 28.12 (g) of which saturated 8.15 (g)of which unsaturated 9.30 (g)
- Fibers 5.11 (g)
- Sodium 927.85 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the pasta for up to 2 days in the fridge or even freeze it once prepared. Alternatively, you can make the mushroom ragù in advance and store it in the fridge or freezer until ready to use.
You can also use other types of long pasta like tagliatelle, fettuccine, pappardelle, or even short pasta like fusilli, rigatoni, garganelli, etc.
For a white version of the mushroom ragù, just omit the tomato puree.
You can use any type of mushrooms you prefer: champignon, porcini, chanterelles, etc.
You can also use ground pork or a mix of ground meats.
For a quick and tasty baked pasta, pour the seasoned pasta into a baking dish, sprinkle it with grated parmesan and cubes of mozzarella and scamorza, and bake at 356°F for about 30 minutes.
