Creamy tomato & mushroom farfalle

How Maurice does it

1. 1

   Start by making the tomato sauce: cut the ripe tomatoes into smaller pieces and add them to a pan with 8 tablespoons of olive oil. Let them simmer gently.

2. 2

   Add a clove of garlic, a splash of red wine, and salt. Let it simmer gently for about 20 minutes until the wine has cooked off.

3. 3

   Meanwhile, cook the mushrooms: heat some olive oil in a large skillet, add the sliced mushrooms, and sauté. Halfway through, add a knob of butter and toss.

4. 4

   Cook the farfalle pasta in a pot of boiling salted water until al dente. Reserve some pasta water.

5. 5

   Add the tomato sauce to the skillet with the mushrooms and stir everything together.

6. 6

   Add two large ladles of pasta water to the skillet.

7. 7

   Pour in a splash of cream and stir to combine.

8. 8

   Toss in the cooked pasta and mix well.

9. 9

   Serve with grated Parmigiano Reggiano and a bit of chopped parsley. Enjoy!