Porcini Ragu
Porcini Ragu
Ingredients
- 40 g dried porcini
- 1 pinch salt, plus more, as needed
- 50 cracks black pepper, plus more for finishing
- 1/4 cup olive oil, plus more for finishing
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup parsley, finely chopped, plus more for finishing
- 1 1/2 tablespoons tomato paste
- 9 ounces dried tagliatelle
- 1 1/2 ounces Parmesan, finely grated, plus more for finishing
- 3 tablespoons heavy cream
Instructions
- 1
Soak the 40 grams of dried porcini in boiling water for 10 minutes. While the porcini soaks, bring a large pot of salted water to a boil for the pasta.
⏱️ 10 min
- 2
Once the porcini has soaked, reserve 5 tablespoons of the porcini soaking liquid. Finely chop the soaked porcini mushrooms.
⏱️ 3 min - 3
Add the 9 ounces of dried tagliatelle to the boiling salted water and cook until al dente according to package directions. Before draining, reserve 1 3/4 cups of the pasta water.
⏱️ 10 min
- 4
In a cold large sauté pan, combine 1/4 cup olive oil, 3 finely chopped garlic cloves, 1/2 teaspoon red pepper flakes, 1/2 cup finely chopped parsley, and a pinch of salt. Cook gently over medium-low heat until the ingredients are soft, about 5 minutes, stirring occasionally with a wooden spatula.
⏱️ 5 min
- 5
Increase the heat to medium. Add the finely chopped porcini mushrooms, 1 1/2 tablespoons tomato paste, and 50 cracks of black pepper to the pan. Cook for 3 minutes, stirring occasionally.
⏱️ 3 min
- 6
Return the pan to medium-high heat. Add 1 1/2 cups of the reserved pasta water and the 5 tablespoons of reserved porcini liquid to the pan. Simmer for 3 minutes, stirring to combine.
⏱️ 3 min
- 7
Stir in 1 1/2 ounces of finely grated Parmesan until completely melted. Then, add 3 tablespoons of heavy cream and stir to combine.
⏱️ 2 min
- 8
Add the drained tagliatelle pasta to the pan with the sauce. Toss until the sauce is emulsified and coats the pasta. If needed, add more reserved pasta water a tablespoon at a time to reach your desired consistency.
⏱️ 2 min
- 9
Serve the porcini ragu immediately, finishing each serving with an additional drizzle of olive oil, more finely grated Parmesan, and fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Porcini Ragu
- 40 g dried porcini
- 1 pinch salt, plus more, as needed
- 50 cracks black pepper, plus more for finishing
- 1/4 cup olive oil, plus more for finishing
- 3 garlic cloves, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup parsley, finely chopped, plus more for finishing
- 1 1/2 tablespoons tomato paste
- 9 ounces dried tagliatelle
- 1 1/2 ounces Parmesan, finely grated, plus more for finishing
- 3 tablespoons heavy cream
Instructions
- 1
Soak the 40 grams of dried porcini in boiling water for 10 minutes. While the porcini soaks, bring a large pot of salted water to a boil for the pasta.
⏱️ 10 min - 2
Once the porcini has soaked, reserve 5 tablespoons of the porcini soaking liquid. Finely chop the soaked porcini mushrooms.
⏱️ 3 min - 3
Add the 9 ounces of dried tagliatelle to the boiling salted water and cook until al dente according to package directions. Before draining, reserve 1 3/4 cups of the pasta water.
⏱️ 10 min - 4
In a cold large sauté pan, combine 1/4 cup olive oil, 3 finely chopped garlic cloves, 1/2 teaspoon red pepper flakes, 1/2 cup finely chopped parsley, and a pinch of salt. Cook gently over medium-low heat until the ingredients are soft, about 5 minutes, stirring occasionally with a wooden spatula.
⏱️ 5 min - 5
Increase the heat to medium. Add the finely chopped porcini mushrooms, 1 1/2 tablespoons tomato paste, and 50 cracks of black pepper to the pan. Cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 6
Return the pan to medium-high heat. Add 1 1/2 cups of the reserved pasta water and the 5 tablespoons of reserved porcini liquid to the pan. Simmer for 3 minutes, stirring to combine.
⏱️ 3 min - 7
Stir in 1 1/2 ounces of finely grated Parmesan until completely melted. Then, add 3 tablespoons of heavy cream and stir to combine.
⏱️ 2 min - 8
Add the drained tagliatelle pasta to the pan with the sauce. Toss until the sauce is emulsified and coats the pasta. If needed, add more reserved pasta water a tablespoon at a time to reach your desired consistency.
⏱️ 2 min - 9
Serve the porcini ragu immediately, finishing each serving with an additional drizzle of olive oil, more finely grated Parmesan, and fresh chopped parsley.
⏱️ 2 min