On your table in just 30 minutes - this Red Wine Pasta Sauce is a winner every time! Packed full of fall flavors like red wine, mushrooms and thyme, it's a perfect Saturday night dinner - that you will love to have in your lunchbox come Monday.
Heat a pan, large enough to hold all the sauce and pasta, over medium heat. Add half of the butter, chopped onion and garlic cloves. Let cook for a few minutes, until fragrant.
Add the second half of the butter and allow to melt, then add the mushrooms. Let cook for a few minutes. If the mushrooms start to look dry, add more butter.
4 tablespoon butter, 10 white button mushrooms
Push the mushrooms to one side of the pan and add the chicken on the other side. Cook separately until it's got some color on all sides, then mix it up with the mushrooms.
1 lb chicken thigh filets
Raise the temperature to medium-high, pour in the red wine, and cook for 2 minutes until about half of the wine has evaporated.
1 cups red wine
Add concentrated mushroom stock, thyme sprigs and cream. Bring to a boil, then lower the temperature to medium again. Simmer for 5-10 minutes, stir occasionally.
Meanwhile, cook the pasta. Cook it 1 minutes less than stated on the package, so it's very al dente. Then drain and reserve some of the pasta water.
½ lb fresh tagliatelle
When the sauce is done, use kitchen forceps or a fork to remove the garlic cloves and thyme sprigs. Then add the pasta together with the pasta water. Mix, bring back to a boil, and simmer for 2 minutes, until the pasta is done.
½ lb fresh tagliatelle, 1 cups pasta water
Mix in the grated parmesan, and serve topped with some fresh thyme & more parmesan.
1 cups grated parmesan
Video
Notes
Mushrooms - I recommend white button mushrooms or a mix of white button mushrooms and chantarelles
Get just the right amount of garlic flavor by using whole cloves that are just slightly crushed - this gives a subtle garlic taste, and you can easily remove them before serving
Keep adding butter until the mushrooms are saturated, for the fullest taste
Remove the thyme sprigs and garlic cloves before serving, for a fancy touch
Don't skip the pasta water - it thickens the sauce and helps it coat the pasta
Storing, freezing and reheating leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months.
Reheating: Reheat leftovers in the microwave. Start with 2 minutes and add more time as needed in 1 minute increments.
Reheating from frozen: Allow to thaw in the fridge overnight before rehating for best results.