Makes 4-6 servings.
1 Thoroughly clean the mushrooms with a wet paper towel. Next, cut into narrow slices, leaving the stems on.
2 Coarsely chop the onion. Heat the oil in a cast-iron skillet. Saute onion and garlic over medium heat until golden brown, about 6 minutes, stirring occasionally. Add tomatoes with their juices and mushrooms and let sauce bubble up. Reduce heat, cover and simmer on low for about 15 min.
3 Meanwhile, bring a large saucepan of water to a boil. Pour a little oil into the boiling water. Add the fettuccine and cook until al dente. Then drain well and return to the saucepan for another time, keeping warm.
4 Stir the parsley into the sauce, season well with salt and pepper. Pour the sauce over the warm pasta and mix gently. Serve in baking bowls garnished with herbs.
Note: For a creamy sauce, add 125 ml of whipping cream together with the parsley, then do not bring to the boil, otherwise the sauce could curdle.
Boscaiola® means ¯woodcutter® – mushroom picking has always been part of the work of a woodcutter.
Other : 25 min
To be credited : Preparation: 20 min.
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