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Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally
Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened
Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese
2 ounces in 1/4 cup only applies to liquid measurements. So 2 ounces of pancetta when chopped does measures 1/2 cup.
Maya | January 06, 2014
There are 2 ounces in 1/4 cup. This recipe calls for 2oz. of pancetta (1/2 cup). So is the recipe for 1/4 cup (2oz.) or 1/2 cup (4oz.)?
Beth | November 27, 2013