• 250g of Mezze Maniche Rigate Yorkshire Pasta 
  • 40g dried porcini
  • 4 tbsp olive oil, plus extra to serve
  • 3 garlic cloves, very finely chopped (not crushed!)
  • ½ tsp chilli flakes (or less if you prefer)
  • 10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
  • ⅓ tsp fine salt
  • 1½ tbsp tomato paste
  • about 50 twists of freshly ground black pepper
  • 40g parmesan, very finely grated, plus extra to serve
  • 3 tbsp double cream

Step by Step Instructions

Step 1

In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Finely chop the porcini then set aside.

Step 2

Put the oil, garlic, chilli flakes, parsley and fine salt into a cold, large saute pan on a medium-low heat. Gently fry for 5 mins until soft and lightly golden.

Step 3

Increase the heat to medium-high, then add the chopped porcini, tomato paste and plenty of pepper. Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Step 4

Cook the pasta in salted boiling water for about 11 minutes (if you are using the Yorkshire Pasta Company’s pasta), until al dente. Drain, reserving 350g of the pasta water.  

Step 5

Return the saute pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir and bring to a simmer.

Step 6

Once simmering, leave to bubble away for 3 minutes. Add half the parmesan to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained pasta. Toss over the heat until the pasta and sauce have emulsified – about 1½ minutes.

Step 7

Remove from the heat and serve at once.