Saturday, 25 August 2012

Tagliatelle with Rosé Sauce

Hot days, blistering sun, the whole kit and caboodle. Although in most cases this kind of weather leads to lethargy on my part, a few weeks ago I was able to motivate myself into making fresh  inspired by Frances Mayes's famous fluff travel book: ''Under the Tuscan Sun''. Although the pasta was a tad heavy for hot weather, served with a freshly made rosé sauce it truly embodied the flavour of summer!



The recipe for the actual pasta was not my own creation, I found it here: http://www.guardian.co.uk/lifeandstyle/gallery/2010/feb/17/how-to-make-pasta-tagliatelle I found the dough to be ver tough to work, being tough to stretch out but drying out if I refrigerated it to relax the gluten, either way it was lots of fun!

The pasta sauce however was entirely my invention, and is enough to serve about three, here it is:

Ingredients:
-1 large yellow onion
-1 small red onion
-1tsbp. butter
-2 cloves of garlic
-1/2 c. tomato
-15-20 basil leaves
-1 sprig of oregano
-1 tsp. paprika
-2-3 tbsp. heavy cream
-6-8 quartered mushrooms pan fried

1)Chop onion and mince garlic
2)Melt butter over low heat before adding onions and garlic, cook for at least 15 minutes, coating the onions with butter and caramelizing them completely, fry the mushrooms in a separate pan during this time, add them to the onions when each step is done.
3)Throw in the paprika mixing it with the onion mix, mix for a bit
4)Add the tomato, basil and oregano, salt and pepper to taste let it simmer for 20 minutes to reduce it, add water if it starts to stick and add the cream in the last 5 minutes.

Serve on fresh pasta with some lemon infused olive oil and a hefty bit of aged cheddar or parmesan melted into the pasta.

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