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Linguine alla Gigi recipe

The linguine alla gigi is a pasta with Rosée sauce dish, that is popular in Québec, Canada; I still haven't found its correct origin and creator; yet it is a delicious, rich and easy to make rosee spaghetti sauce; always a favorite for an effortless fancy dinner! So here is the recipe for linguine alla Gigi...

Linguine alla Gigi


1 lb. Linguine pasta, also great with Tortellini
3 tablespoons [45 mL] olive oil
1 cup [250 mL] freshly sliced mushrooms
1/2 cup [125 mL] pancetta, bacon or diced ham
2 cloves garlic, finely chopped
2 tablespoons [6 g] flour
1/2 cup [125 mL] red wine
2 cups [500 mL] cream [15% or half-half]
3 tablespoons [45 mL] tomato paste
Pinch of sage
Pinch of rosemary
Salt and pepper, to taste
Fresh Parmesan cheese, when serving


Cook Linguine pasta as instructed on package, a bit less time for 'al dente' if you wish...
First brown the sliced mushrooms in a skillet, with hot olive oil; make sure they are well fried and brown.
Add in the Pancetta, cook for 2-3 minutes
Stir in chopped garlic; then stir in flour (previously dissolved in a little bit of cold milk), mixing it with the fat already in the pan.
Pour the red wine in, then the cream and mix.
Stir in tomato sauce, sage, rosemary, salt and pepper.
Simmer for a few minutes.

Serves 4 portions... enjoy your meal!