Pappardelle with Porcini Mushroom Ragu

Method

1. Cut the small tomatoes in half and blanch them in boiling salted water for about 5 minutes.
2. Drain and pass through a food mill to obtain a smooth sauce.
3. Clean the porcini mushrooms: dice the stems and slice the caps.
4. Finely chop the shallot.
5. Chop the parsley and mix with the thyme leaves.
6. In a pan (preferably non-stick avoided), heat a drizzle of extra virgin olive oil and sauté the shallot until translucent.
7. Add the porcini mushrooms, turn the heat to high, and salt immediately to extract their liquid.
8. Cook until the mushrooms start sticking to the pan (the water of vegetation has evaporated).
9. Add the tomato sauce and a little water (rinsing the bowl), stir.
10. Lower the heat, cover partially, and simmer for 40 minutes.
11. Meanwhile, cook the pappardelle in plenty of boiling salted water for 1 minute (if fresh) or according to package instructions.
12. Drain the pasta and transfer it to the pan with the sauce. Add a knob of butter and toss gently.
13. Serve garnished with fresh parsley and thyme.