Hey Pasta Press fam, our Olympic pasta tour is heading to the beautiful alpine flavors of Cortina! We’re bringing you a hearty mushroom sauce that pairs perfectly with our fav tagliatelle or even casarecce. Think earthy, savory, and absolutely perfect for those cozy winter vibes.
Recipe: Cortina-Style Hearty Mushroom Sauce
Ingredients (for 1 pound of pasta):
• 1 pound of Pasta Press tagliatelle or casarecce—you know its the secret ingredient 😉
• About 2 cups of mixed mushrooms (like cremini, shiitake, or porcini), sliced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A splash of white wine (optional, but recommended)
• About 1 cup of heavy cream or a bit of broth if you prefer it lighter
• A few sprigs of thyme or rosemary for that fragrant alpine touch
• Olive oil, salt, and pepper to taste
Instructions:
1. Cook your pasta until al dente, then set aside.
2. In a large pan, heat a drizzle of olive oil and sauté the onions until they’re soft, then add the garlic.
3. Toss in the mushrooms and cook them down until they’re nice and golden, adding a splash of white wine if you like.
4. Pour in the cream (or broth) and let it simmer together with the thyme or rosemary until everything is beautifully combined.
5. Season with salt and pepper, then toss in your cooked pasta and let it all come together.
And there you have it—an alpine-inspired mushroom pasta that’ll transport you straight to Cortina. Enjoy!