Tagliatelle con Salsa di Funghi (Italian Name of the Recipe)

Yield: Servings 6


½ cup freshly grated Grana Padano
1 cup Chicken Stock
1½ pounds fresh assorted mushrooms, cleaned, trimmed, and cut
1½ recipes Rich Golden Pasta Dough, prepared as tagliatelle, or
dried egg tagliatelle
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
3 tablespoons unsalted butter
4 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
Freshly ground black pepper to taste
Kosher salt


  1. Bring a big pot of salted water to its boiling point for the pasta. Heat
    the olive oil in a big frying pan on moderate heat. Put in the garlic
    and cook until golden, approximately two minutes. Toss the
    mushrooms with the sage leaves in the frying pan to coat them in
    the hot oil and cook, stirring once in a while, until the mushrooms
    have given up their liquid and it has vaporized, approximately ten
    minutes. Make a hot spot in the pot by moving some mushrooms.
    Put in the tomato paste and stir, then fold into the mushrooms; cook
    approximately four minutes. Put in the chicken stock and butter to
    the frying pan, and allow to simmer on moderate heat until the
    butter is blended into the sauce, approximately five minutes. Mix in
    the parsley, and put in salt and pepper to taste. Remove garlic.
  2. Put in the tagliatelle to the boiling water and cook until firm to the
    bite, approximately three minutes after pasta water returns to its
    boiling point. Take the pasta using tongs and put in directly to the
    simmering sauce. Toss to coat the pasta with the sauce, putting in a
    little pasta water if it appears dry. Take the frying pan from the heat, and drizzle with the grated cheese. Toss before you serve.