Indulge in this comforting pasta dish that combines tender pappardelle with a savory mushroom ragu. A perfect meal for cozy evenings, this recipe celebrates the earthy flavors of mushrooms complemented by the sweetness of crushed tomatoes. Whether it’s a weeknight dinner or a special occasion, this pasta dish will surely impress.
Why You’ll Love This Recipe:
This Rich Pappardelle al Ragu with Mushrooms is more than just a meal; it’s an experience. The wide, flat ribbons of pappardelle cradle a deliciously robust mushroom ragu, allowing every bite to burst with flavor. The combination of fresh ingredients and earthy herbs creates a depth of taste that is both comforting and sophisticated. For those who love experimenting in the kitchen or just want to whip up a cozy dinner, this dish offers a beautifully balanced profile that tantalizes the palate. Plus, it’s easy enough to prepare for a casual family dinner yet elegant enough for a dinner party, making it a versatile addition to your culinary repertoire.
Introduction:
Pasta is one of the most beloved dishes around the world, but it’s the textures and flavors that truly elevate each pasta dish. Among the many types of pasta, pappardelle holds a special place in Italian cuisine. Its wide shape makes it perfect for holding sauces, and it pairs beautifully with the rich flavors of a ragu. Our version features mushrooms, a true star of the dish, adding an umami punch and a wonderful earthiness that enriches each bite. Cooking this dish is a celebration of warmth and heartiness, ideal for sharing with family and friends. Let’s gather the ingredients and embark on this journey of taste!
Ingredients:
- 12 oz pappardelle pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (e.g., cremini or shiitake)
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Preparation:
Step 1: Cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta but reserve a little pasta water for later use. Set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Step 3: Add the sliced mushrooms to the skillet. Cook them until they release their moisture and become golden brown, stirring occasionally. This usually takes about 5-7 minutes; the browning gives the dish a deeper flavor.
Step 4: Stir in the crushed tomatoes, dried oregano, thyme, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 5: Toss the cooked pappardelle in the mushroom ragu until well coated. If the sauce is too thick, you can add a splash of reserved pasta water to achieve your desired consistency.
Step 6: Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
COOKING Note:
For a touch of elegance, you can add a splash of white wine to the mushroom mixture after sautéing the mushrooms, allowing it to reduce slightly before adding the tomatoes. This enhances the flavor of the ragu and provides a sophisticated depth that champions the earthy notes of the mushrooms.
Serving Suggestions:
This dish pairs beautifully with a fresh arugula salad drizzled with lemon vinaigrette, which balances the richness of the pappardelle. A loaf of crusty Italian bread would also complement the meal wonderfully, perfect for mopping up any remaining sauce. For a wine pairing, consider a light red such as Pinot Noir or a full-bodied white like Chardonnay.
Tips:
- Feel free to customize the mushrooms. A blend of your favorites will give the dish more complexity.
- Leftover ragu can be stored in the fridge for up to three days and is fantastic served over rice or as a filling for stuffed peppers.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: Approximately 400 per serving
- Protein: 14g
- Sodium: Varies based on added salt and cheese
Conclusion:
The Rich Pappardelle al Ragu with Mushrooms is a hearty and satisfying dish that embodies the essence of Italian home cooking. The inviting aroma that fills your kitchen as it cooks will beckon everyone to gather around the table, ready to share a meal made with love. This recipe is simple enough to become a weekly favorite while still impressing those special guests when the occasion arises. With its rich, savory flavors and comforting textures, this pasta ragu truly deserves a place in your recipe collection.
FAQs about this Recipe:
- Can I use other types of pasta instead of pappardelle?
Yes, while pappardelle works wonderfully, you can substitute it with fettuccine, tagliatelle, or even penne if you prefer. The key is to ensure the pasta holds the sauce well. - How can I make this dish vegetarian?
This recipe is already vegetarian, as it doesn’t include any meat. Ensure to use vegetable broth or stock if you choose to enhance the flavors further. - What kind of mushrooms work best in this recipe?
Cremini and shiitake mushrooms are excellent choices due to their deep, earthy flavors. You can also experiment with portobello or a mix of wild mushrooms for varied texture and taste. - Can I prepare the ragu ahead of time?
Absolutely! The ragu can be made in advance and stored in the fridge for up to three days. Reheat it gently and toss it with freshly cooked pasta when you are ready to serve. - What can I serve with this dish?
It pairs wonderfully with a side salad, garlic bread, or even roasted vegetables. A simple arugula salad or a classic Caesar tends to complement the richness of the pasta perfectly.
