Yield: 2 Servings
|Enough fresh tagiatelle to feed 2|
|4||Green chillis, seeded & sliced|
|½ pounds||Brown mushrooms, sliced|
|1 medium||Onion, chopped|
|4||Cloves garlic, chopped|
|1||Squeeze of tomato puree|
|3 tablespoons||Double cream|
|1 tablespoon||Olive oil|
|Salt and pepper|
Fry the onion, chillis and garlic in the oil until the onion is soft. Add the mushrooms, fry until they are almost done, then stir in the tomato puree and cream. Add a little water if necessary. Heat through, season to taste.
Cook the pasta till al dente, stir in the sauce and serve with a green salad.
Posted to rec.food.recipes by Jane Sales <Jane.Sales@...> on Mar 18, 94.