Rustichella Linguine + Porcini Tomato Base + Creamy Mushrooms
This is my kind of “looks fancy, cooks easy” pasta. The trick is building flavour in layers — mushrooms first, then your sauce base, then a splash of cream to turn it silky (not heavy). Finish with lemon, pepper, parmesan… and you’ve got that restaurant-style shine without the drama.
Recipe
Serves: 2–3
Prep Time: 10 min
Cook Time: 15–20 min
Ingredients
- 200 g Rustichella d’Abruzzo linguine
- 250 g Swiss brown mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 200 ml cooking cream (preferred to prevent splitting)
- 2 tbsp olive oil or unsalted butter
- 1 tsp Italian mixed herbs
- 2 tsp Drunken Sailor Smokey Tomato Relish
- Salt and freshly ground black pepper, to taste
- Juice of ½ a lemon
- Shaved parmesan, to serve
- Fresh basil, torn, to garnish
- Leonardi Balsamic Glaze, to drizzle at finish
Method / Instructions
- Cook Pasta: Boil linguine in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Sauté Aromatics: Heat olive oil or butter in a pan over medium heat. Add onion and garlic; cook 2–3 min until softened.
- Cook Mushrooms: Add sliced Swiss brown mushrooms and Italian herbs. Sauté 5–6 min until mushrooms release liquid and begin to brown.
- Add Cream, Relish & Lemon: Pour in cooking cream, stir in Drunken Sailor Smokey Tomato Relish, and squeeze in juice of ½ a lemon. Add a splash of reserved pasta water as needed to loosen the sauce. Simmer 2–3 min until sauce is silky. Season with salt and pepper.
- Combine Pasta & Sauce: Toss linguine in the mushroom cream sauce until well coated.
- Serve: Plate pasta, top with shaved parmesan, garnish with torn fresh basil, and drizzle Leonardi Balsamic Glaze over the top for a finishing touch.
Chef Tips / Skills Video Ideas (2–3 min)
- Using cooking cream to prevent sauce splitting.
- How to sauté Swiss brown mushrooms for maximum flavor.
-
- Adding lemon juice and smokey tomato relish to balance and deepen the sauce.
- Using pasta water to adjust sauce consistency.
-
- Finishing with balsamic glaze for extra depth and acidity.
Plating / Serving Notes
- Serve on a shallow plate to showcase the creamy sauce.
- Garnish with fresh basil, shaved parmesan, and balsamic glaze drizzle for a restaurant-style finish.
Optional Variations / Make-Ahead Hack
- Add cooked chicken or prawns for variation.
- Sauce can be prepared ahead; reheat gently and toss with freshly cooked pasta.
Skill Focus / Techniques
- Mastering sautéing mushrooms for depth of flavor.
- Using cream, lemon, and relish to achieve a balanced, silky sauce.
- Timing pasta perfectly for al dente texture.
- Finishing dishes with flavor-enhancing glazes.
Final thought from Chef Ian
"If you can boil pasta and stir a pan, you can nail this. It’s comfort food with a bit of class — and once you’ve made it once, it’ll be on repeat."
Chef Ian
