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Velvety Umami-Rich Porcini Ragu
easy
Dinner
Italian
Velvety Umami-Rich Porcini Ragu
10m
Prep
35m
Cook
3
Servings
851
Views
1 photos • Tap to view
Transform humble pantry staples into a restaurant-quality meal with this deeply savory, mushroom-based pasta sauce. This quick vegetarian ragu captures the earthy, nutty essence of wild fungi in a fraction of the time typically required for traditional slow-cooked sauces.
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Public Recipe
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Ingredients
- ✓40 g dried porcini mushrooms
- ✓for soaking boiling water
- ✓60 ml olive oil
- ✓3 garlic cloves, finely minced
- ✓0.5 tsp crushed red pepper flakes
- ✓120 ml fresh parsley, finely chopped
- ✓22.5 ml tomato paste
- ✓250 g tagliatelle pasta
- ✓45 g Parmigiano-Reggiano, finely grated
- ✓45 ml heavy cream
- ✓to taste sea salt and cracked black pepper
Instructions
1
Rehydrate the dried porcini by submerging them in boiling water for 10 minutes. Drain the mushrooms, carefully reserving 75 ml of the flavorful soaking liquid, then mince the mushrooms into a fine, meat-like texture.
💡
Tip:Don't discard the soaking liquid; it is the secret to the deep umami base of your sauce.
2
In a cold sauté pan, combine the olive oil, minced garlic, red pepper flakes, parsley, and a pinch of salt. Place over medium-low heat and cook gently for 5 minutes until the aromatics are fragrant and soft.
💡
Tip:Starting with a cold pan prevents the garlic from burning, ensuring a mellow, sweet flavor.
3
Increase heat to medium-high. Add the minced mushrooms, tomato paste, and a generous amount of freshly cracked black pepper. Sauté for 3 minutes to caramelize the paste and mushrooms.
4
Boil the tagliatelle in salted water until al dente. Before draining, reserve approximately 420 ml of the starchy pasta water.
5
Add 360 ml of the reserved pasta water and the reserved mushroom soaking liquid to the sauté pan. Simmer for 3 minutes to allow the flavors to meld and thicken slightly.
6
Lower the heat. Stir in the grated Parmesan until melted, then incorporate the cream. Toss in the cooked pasta, stirring vigorously for 1-2 minutes until the sauce emulsifies and coats the noodles perfectly.
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Tip:If the sauce appears too thick, add a small splash of the remaining pasta water to loosen it.
7
Serve immediately, finished with an extra drizzle of olive oil, a dusting of fresh Parmesan, and a garnish of fresh parsley.
porcini ragu
vegetarian pasta
quick dinner
mushroom sauce
Italian cuisine
gourmet simple
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