Pulled Shiitake Mushroom & Red Wine Ragù Mafaldine

Boil a kettle then heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your pulled shiitake mushrooms and cook for 3-4 min on each side or until browned

Press the mushrooms with the back of a spoon to flatten them

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add your mafaldine to a pot of boiled water and bring to the boil over a high heat

Cook the mafaldine for 7-9 min or until cooked with a slight bite

Once done, drain the mafaldine, reserving a cup of the starchy pasta water

Once the mushroom has browned, add the diced onion with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Cook for 2-3 min or until starting to soften

Once softened, add the chopped garlic with your tomato paste and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes, red wine paste and soy sauce with 100ml [130ml] [170ml] boiled water

Cook for 3-4 min or until the sauce has thickened – this is your pulled shiitake mushroom ragù

Chop your basil finely, including the stalks

Peel half your Italian hard cheese until you end up with a pile of cheese shavings

Grate the remaining Italian hard cheese

Add the cooked pasta, your umami seasoning, grated cheese and half the chopped basil (save the rest for garnish!) to the pulled shiitake mushroom ragù

Season with a pinch of salt and pepper and give everything a good mix up – this is your pulled shiitake mushroom ragù mafaldine

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!