🍝 Pasta with Mushrooms and Tomato Sauce

Name: Pasta with Mushrooms and Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g Rigatoni; 250 Mushrooms; 2 tbsp Lemon juice; 2 tbsp Butter; Salt; Pepper (from the mill); 2 Shallots; 2 tbsp Olive oil; 2 Bay leaves; 1 pack Chopped tomatoes (500 g); 125 ml Red wine; 125 ml Meat broth; 50 g Bresaola (in thin slices); 40 g Parmesan; Basil (for garnish)

788 kcal · 30 min · 4 servings

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Ingredients

350 g Rigatoni
250 Mushrooms
2 tbsp Lemon juice
2 tbsp Butter
Salt
Pepper (from the mill)
2 Shallots
2 tbsp Olive oil
2 Bay leaves
1 pack Chopped tomatoes (500 g)
125 ml Red wine
125 ml Meat broth
50 g Bresaola (in thin slices)
40 g Parmesan
Basil (for garnish)

Instructions

1. Clean the mushrooms, slice them, and fry them in hot butter. Season with lemon juice, salt, and pepper.
2. Peel the shallots and chop them finely. Sauté them in hot oil. Add bay leaf, tomatoes, red wine, and broth. Bring to a boil and simmer for about 10 minutes. Season with salt and pepper to taste.
3. Cook the pasta in plenty of boiling salted water until al dente (firm to the bite).
4. Drain the pasta and mix it with the tomato sauce. Cut the Bresaola into 1 cm wide strips and fold them in. Plate the pasta, sprinkle with grated Parmesan, and garnish with fresh basil leaves.

Nutrition per serving

kcal: 788
Protein: 70 g · Fett/Fat: 21 g · Carbs: 73 g