Description

Craving a pasta dish that’s bursting with umami and doesn’t require hours of simmering? Porcini Ragù, created by Ixta Belfrage and adapted by Ligaya Mishan, transforms dried porcini mushrooms into a luscious, nutty sauce that rivals any meat-based ragù.

Ingredients

Scale

Porcini Ragù uses minimal ingredients for a bold, umami-packed result. Here’s what you’ll need for 2-4 servings:

1 ½ ounces (40 grams) dried porcini mushrooms: The star, providing luscious, nutty flavor.
Boiling water, for soaking: Rehydrates the mushrooms.
Fine salt and black pepper: Seasons the dish.
¼ cup olive oil, plus more for serving: For sautéing and finishing.
3 garlic cloves, very finely chopped: Adds savory depth.
½ teaspoon crushed red pepper: Brings a mild, adjustable heat.
½ cup finely chopped fresh parsley stems and leaves, plus more for serving: Adds fresh, herbaceous notes.
1 ½ tablespoons tomato paste: Contributes rich, tangy depth.
About 9 ounces (250 grams) dried tagliatelle nests: The pasta base.
1 ½ ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving: Adds umami and creaminess.
3 tablespoons heavy cream: Creates a velvety sauce.

Why These Ingredients Matter

Porcini Mushrooms: Deliver intense, earthy flavor mimicking ground meat.
Tomato Paste and Garlic: Build a savory, robust base.
Parmesan and Cream: Add richness and emulsify the sauce.
Tagliatelle: Long, flat pasta holds the sauce perfectly.

Substitutions and Variations

Porcini Mushrooms: Swap with dried shiitake or a mix of dried mushrooms (adjust soaking time).
Olive Oil: Use avocado oil or butter for richer flavor.
Crushed Red Pepper: Reduce to ¼ teaspoon for less heat or use paprika for no spice.
Parsley: Substitute with cilantro or basil for a different herbaceous note.
Tomato Paste: Replace with ¼ cup crushed tomatoes (reduce pasta water slightly).
Tagliatelle: Use pappardelle, fettuccine, or gluten-free pasta.
Parmesan: Swap with Pecorino Romano or nutritional yeast for vegan.
Heavy Cream: Use coconut cream for vegan or omit for a lighter sauce.
Vegan Option: Use nutritional yeast, coconut cream, and vegan pasta.
Gluten-Free: Use gluten-free pasta; ensure tomato paste is gluten-free.
Flavor Variations:
- Truffle Porcini Ragù: Add 1 teaspoon truffle oil before serving.
- Spicy Porcini Ragù: Increase crushed red pepper to 1 teaspoon or add a sliced fresh chili.
- Herb-Infused Ragù: Add ½ teaspoon dried thyme or rosemary with the garlic.
- Creamy Mushroom Ragù: Double the cream to 6 tablespoons for extra richness.
- Vegetable Ragù: Include ½ cup diced sautéed zucchini or carrots with the mushrooms.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ ounces dried porcini mushrooms, boiling water, salt, black pepper, ¼ cup olive oil, 3 garlic cloves, ½ teaspoon crushed red pepper, ½ cup parsley, 1 ½ tablespoons tomato paste, 9 ounces tagliatelle, 1 ½ ounces Parmesan, 3 tablespoons heavy cream.
Finely chop garlic and parsley; grate Parmesan very finely.
Bring a medium pot of salted water to a boil for the pasta.

Tip: Prep ingredients in advance for efficiency; finely chop mushrooms to mimic ground meat texture.

Step 2: Soak and Chop Mushrooms

In a medium bowl, cover 1 ½ ounces dried porcini mushrooms with boiling water; soak for 10 minutes.
Drain, reserving 5 tablespoons soaking liquid.
Very finely chop mushrooms to resemble ground meat consistency.

Tip: Save soaking liquid for flavor; chop mushrooms finely for a cohesive sauce.

Step 3: Sauté the Base

In a large sauté pan, combine ¼ cup olive oil, chopped garlic, ½ teaspoon crushed red pepper, ½ cup chopped parsley, and a heaping ¼ teaspoon salt.
Cook over medium-low heat, stirring gently, until garlic is soft and lightly golden, about 5 minutes (reduce heat if garlic browns too quickly).

Tip: Stir frequently to avoid burning garlic; keep heat low for gentle cooking.

Step 4: Cook the Mushrooms

Increase heat to medium-high; add chopped mushrooms, 1 ½ tablespoons tomato paste, and plenty of black pepper (about 50 twists or 1-1 ½ teaspoons).
Stir-fry for 3 minutes until fragrant, then remove pan from heat.

Tip: Stir constantly to coat mushrooms evenly; set aside while cooking pasta.

Step 5: Cook the Pasta

Cook 9 ounces tagliatelle in the boiling salted water until al dente, per package instructions (typically 6-8 minutes).
Drain, reserving 1 ¾ cups pasta water.

Tip: Cook pasta al dente to maintain texture; reserve extra pasta water in case needed.

Step 6: Finish the Sauce

Return the sauté pan with the mushroom mixture to medium-high heat.
Stir in 1 ½ cups reserved pasta water and 5 tablespoons reserved porcini soaking liquid; bring to a simmer.
Simmer for 3 minutes until slightly reduced.
Add half the grated Parmesan, stirring until melted, then add the remaining Parmesan.
Lower heat to medium; stir in 3 tablespoons heavy cream, followed by the drained tagliatelle.
Toss for 1-2 minutes until the sauce emulsifies and coats the pasta, adding a splash of pasta water if dry.

Tip: Toss gently to avoid breaking pasta; add Parmesan gradually for smooth melting.

Step 7: Serve

Remove from heat and divide among plates, about ¾-1 cup per serving for 4 or 1 ½ cups for 2.
Drizzle with extra olive oil, sprinkle with more Parmesan and chopped parsley.
Serve immediately, paired with a side salad or holiday dishes like roasted broccoli.

Tip: Serve hot for the best texture; offer extra Parmesan for cheese lovers.