Pappardelle Al Ragu Di Funghi
Pappardelle Al Ragu Di Funghi is a delightful marriage of earthy flavors and silky textures. Drawing from the slow-cooked heritage of Italian ragu and the rich, woodsy taste of mushrooms, this dish encapsulates the essence of comfort and sophistication. Every bite transports you to an autumnal forest, making it a perfect culinary experience for mushroom enthusiasts.
Ingredients
Ragu di Funghi
500 grams mushrooms - a mix of cremini, shiitake, and oyster, cleaned and thinly sliced
2 tablespoons olive oil - extra virgin
1 onion - medium, finely chopped
2 cloves garlic - minced
1 cup red wine - preferably Italian
1 can crushed tomatoes - about 400 grams or 14 ounces
1 teaspoon salt
0.5 teaspoon ground black pepper - freshly ground- 400 grams pappardelle pasta - preferably fresh or homemade
parmesan cheese - freshly grated, for serving- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent and golden brown, about 7-10 minutes.
- Add the minced garlic and sauté for another 30 seconds, until fragrant.
- Introduce the sliced mushrooms and increase the heat to medium-high. Cook until the mushrooms have released their moisture and begin to brown, about 10 minutes.
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Allow it to simmer and reduce by half, approximately 5 minutes.
- Add the crushed tomatoes, salt, and black pepper. Lower the heat and let the ragu simmer gently for 30-45 minutes, stirring occasionally, until deeply flavored.
- In the last 15 minutes of the ragu cooking, bring a large pot of salted water to boil. Cook the pappardelle according to package instructions, or until al dente.
- Reserve some pasta cooking water, then drain the pappardelle and toss it with the mushroom ragu, adding the reserved water as needed to loosen the sauce.
Notes
For an extra depth of flavor, incorporate a teaspoon of truffle oil into the ragu as it finishes cooking. Substitute gluten-free pasta for a gluten-free adaptation.
Nutrition
Calories: 571kcalCarbohydrates: 88gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 84mgSodium: 749mgPotassium: 1074mgFiber: 7gSugar: 10gVitamin A: 370IUVitamin C: 16mgCalcium: 90mgIron: 4mg
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