Tagliatelle With Mushrooms in Red Wine Recipe (2024)

Four canned San Marzano tomatoes is about 1/3 of a 28 oz can. I used a whole can, with liquid, and let it simmer and reduce for 20-30 min. If you want to hew closer to the recipe, a 14 oz can of whole tomatoes (which are softer than diced tomatoes—look it up) should do it. I used a dry pasta (cascarece) and added some red pepper flakes at the table. Very happy with the results.

You won’t taste the anchovies—but if you leave them out the dish will lack that satisfying “something” that separates the very good from the ok.

I doubled the tomatoes and would recommend using slightly less noodles. Maybe 2 oz less. Pepper and salt at the end are def needed so be prepared to season to taste.

4 tomatoes

This was fantastic but needed 1) more tomatoes 2) less than a pound of pasta (3/4 lb) 3) I used anchovy fillets (3 small) instead of paste 4) I added red chili flakes 5) also added sautéed shrimp. A mix of different mushrooms may be nice also!

That's probably because you left out several key ingredients and didn't replace them with anything.

I made this as a vegetarian version and it was not impressive.

Paula: Chuckling about your (shudder) for anchovy paste but appreciate it means you're not going to want to sub whole minced anchovy either I assume? :-) Here are some considerations to add the umami element the anchovy paste would provide. You might try: 1 or 2 TSP Worchestshire (sp) - it contains anchovy in it tho - OR TBSP "ish" minced Kalamata olives OR couple of TSP finely minced capers. Different flavors than anchovy but the umami added by them.

This is a wonderful recipe, especially if you use fresh pasta. We use more mushrooms than the recipe calls for (~16 oz) and just use a can of diced tomatoes rather than breaking up whole ones.

I added an additional cup of wine (a Super Tuscan), poaching the mushrooms just before adding the onions and garlic. I think it resulted in a "beefier" dish. We enjoyed this dish and froze the leftovers for a future meal.

This was delicious in the end, but took some doctoring. Definitely use more tomatoes (I added quite a bit of tomato paste). Also a bit more wine. Then watch carefully to make sure it reduces enough, but not too much. The pasta water helped, as did a few spritzes of olive oil. Maybe a little more anchovy paste and possibly even some nutritional yeast would have helped the "umaminess" of it all.My son was bowled over by this dish, so I'll certainly make it again.

Just made this as written, except I used sausage instead of pancetta, and it turned out bitter tasting. Just wasn't a great taste and I tossed the remaining sauce. Won't make this again.

Phenomenal! I used fresh mafaldine, doubled the anchovy since I don’t eat pork and skipped the pancetta. I cooked everything a bit longer than listed. Listening to the others I added more tomato and topped with red pepper flakes- this was a winner.

Made this today, without the pancetta to make it vegetarian. It was delicious!!! I didn’t have parsley but I added some dry oregano and crushed red pepper. I used a pound of mushrooms. Everyone in my family loved it! Be sure to use a good red wine.

I made the sauce during baby’s morning nap and stored the sauce in the fridge. I reheated it later while the pasta was cooking which made this an easy weeknight meal. Delicious too!

Skipped the tomatoes, doubled the anchovy paste and added 1/2 cup crieme fraiche before the parsley. The 25-year-old Australian reserve Shiraz was perfect.

This was excellent and a good alternative to meat sauce. Used about 2x the mushrooms to use up what I had. Followed other suggestions to add dried and fresh oregano, 1 tsp mushroom powder, red Chile flakes, whole can of San Marzano tomatoes and a Parmesan rind, simmered about 30-45 minutes to mellow everything. Will add to our list of regulars.

I wasn't sure I wanted to cook this due to not all reviews being the rave, but it's DELICIOUS. so easy , and so powerfully good. It warms the heart and the soul. do not skip the anchovies. It makes the whole dish happen.

I made the recipe as written, and it was harsh. I then added a Parmesan rind and let it simmer a bit, and it was much better.

Made a semi-vegetarian version by swapping out the pancetta for oil cured sun-dried tomatoes (but still included the anchovy paste. Turned out fabulous.

This was delicious in the end, but took some doctoring. Definitely use more tomatoes (I added quite a bit of tomato paste). Also a bit more wine. Then watch carefully to make sure it reduces enough, but not too much. The pasta water helped, as did a few spritzes of olive oil. Maybe a little more anchovy paste and possibly even some nutritional yeast would have helped the "umaminess" of it all.My son was bowled over by this dish, so I'll certainly make it again.

Wow...this was wonderful...an Italian recipe which makes us feel as if we are back in Italy! This is not another version of “something” covered in marinara. Thanks!

Very good! Be careful not to over-salt the mixture before adding pasta, as I did, otherwise it will get too salty.

This was delicious. I prepared exactly as written. It was pretty quick to pull together, full of flavor, a very satisfying supper. (I’m only perplexed by comments that say it was “good, not great.” I wonder what a great 30 min pasta dinner looks like.) A keeper. At least for me.

Four canned San Marzano tomatoes is about 1/3 of a 28 oz can. I used a whole can, with liquid, and let it simmer and reduce for 20-30 min. If you want to hew closer to the recipe, a 14 oz can of whole tomatoes (which are softer than diced tomatoes—look it up) should do it. I used a dry pasta (cascarece) and added some red pepper flakes at the table. Very happy with the results.

I added an additional cup of wine (a Super Tuscan), poaching the mushrooms just before adding the onions and garlic. I think it resulted in a "beefier" dish. We enjoyed this dish and froze the leftovers for a future meal.