Mushroom Casoncello with Sun-dried Tomatoes and Butter
Super easy

This recipe calls for "pasta water" as one of the ingredients. Ladle about 1/2 cup of the water from the pot as the pasta is cooking. This starchy water provides an excellent base for the sauce.



Category: Agnolotti and Casoncello


For 4 Person(s)

What you will need:

2 pkgs Talluto's Mushroom Casoncello
1/4 cup unsalted butter
6 oz sun-dried tomatoes, sliced into 1/2 in pieces
1/2 cup pasta water
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp fresh parsley leaves, chopped
4 oz freshly grated Parmigiano Reggiano

Mushroom Casoncello with Sun-dried Tomatoes and Butter Directions

  1. Cook the pasta al dente, according to the instructions on the package for approximately 5 minutes.
  2. Meanwhile, melt the butter in a large skillet over medium heat.  
  3. Just before the pasta is cooked, add the sundried tomatoes to the butter and simmer slightly for 30 seconds.  
  4. Ladle about ½ cup of the pasta water from the pot. Add the water to the skillet to create a sauce and simmer.
  5. Season the sauce with salt and ground black pepper and fresh parsley.
  6. When the pasta is finished cooking, drain it well and add it to the sauce in the skillet. 
  7. Sautee for one additional minute.
  8. Top with freshly grated Parmigiano cheese and serve.

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