Creamy tomato & mushroom farfalle

What goes in

• 200 g farfalle pasta
• 400 g ripe tomatoes, cut into pieces
• 2 cloves garlic
• 8 tbsp olive oil
• 100 ml red wine
• 200 g large brown mushrooms, cut into wedges
• 30 g butter
• 2 large ladles (about 120 ml) pasta water
• 100 ml heavy cream
• 50 g Parmigiano Reggiano, grated
• 2 tbsp fresh parsley, chopped
• Salt, to taste
• 1/2 lemon, for juicing (optional)

How to do it

1. 01

   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. 02

   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. 03

   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. 04

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

5. 05

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

6. 06

   Add two large ladles of pasta water to the skillet.

7. 07

   Pour in a splash of cream and stir to combine.

8. 08

   Toss in the cooked pasta and mix well.

9. 09

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