Three cheese tortellini with porcini mushrooms, guanciale and basilico sauce

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How to make Three cheese tortellini with porcini mushrooms, guanciale and basilico sauce

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 340g Three Cheese Tortellini
  • 1 jar Basilico pasta sauce
  • 100g Guanciale, cut in 0.5 cm cubes
  • 70ml extra virgin olive oil
  • 200g button mushrooms, sliced
  • 30g dried Porcini mushrooms
  • 1 garlic clove, chopped
  • 1/2 glass red wine
  • 50g Pecorino cheese, grated
  • 40g parsley, finely chopped
  • Black pepper, to taste
  • Rock salt for pasta water

Method

  • Step 1 In a large pot, bring plenty water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  • Step 2 Place dried Porcini mushrooms in a small bowl, cover with boiling water and leave for 5 minutes. Tip water, then replace with boiling water and leave for another 5 minutes.
  • Step 3 In a large fry pan, gently cook guanciale in Extra Virgin Olive oil until golden.
  • Step 4 Add garlic, button mushrooms and porcini mushrooms and soaking water to guanciale. Continue cooking until the porcini water has evaporated.
  • Step 5 Add the red wine and allow it to evaporate.
  • Step 6 Add the Barilla Basilico sauce to the fry pan, bring to a simmer and cook for one minute.
  • Step 7 Drop the Tortellini into the boiling water and stir. Cook as per the instructions on the pack.
  • Step 8 Drain the pasta two minutes before the suggested cooking time, saving half a cup of cooking water. Add Tortellini and cooking water to sauce and allow the pasta to finish cooking.
  • Step 9 Remove from the heat, then add cheese and parsley, and stir through.
  • Step 10 Serve with a drizzle of olive oil.

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