Porcini Ragù

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-level flavor with minimal effort. The dried porcini mushrooms bring an intensity that feels luxurious, and the short cooking time means I can enjoy it on a weeknight. It’s versatile, pairing beautifully with everything from tagliatelle to rigatoni, and it’s the kind of pasta dish that makes me slow down to savor each bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dried porcini mushrooms

• Boiling water (for soaking mushrooms)

• Olive oil

• Garlic cloves, minced

• Red chile (fresh or dried), chopped or crushed

• Tomato paste

• Fresh parsley, chopped

• Black pepper

• Parmesan cheese, finely grated

• Heavy cream

• Pasta of choice (tagliatelle, rigatoni, or similar)

• Salt

Directions

1. I soak the dried porcini mushrooms in boiling water for about 15–20 minutes until softened. I remove them, reserving the soaking liquid, and chop them finely.

2. I heat olive oil in a large skillet over medium heat and sauté the garlic, chile, and chopped porcini for 2–3 minutes.

3. I stir in the tomato paste and cook for another 2 minutes, letting it caramelize slightly.

4. I add chopped parsley, plenty of black pepper, and a ladle of the reserved porcini soaking liquid, stirring to combine.

5. I cook my pasta in salted water until al dente, reserving about a cup of pasta cooking water.

6. I add the cooked pasta to the porcini mixture along with some pasta water and more porcini broth, stirring over low heat until the sauce thickens and coats the pasta.

7. I melt in Parmesan cheese, add a splash of cream, and stir until silky.

8. I taste for seasoning, then serve immediately with extra Parmesan and black pepper.

Servings and timing

This recipe serves 4 people. The total time is about 45 minutes—10 minutes for prep (including soaking time) and 35 minutes for cooking.

Variations

Sometimes I add a splash of white wine to the porcini mixture before adding the liquids for extra depth. For a vegetarian version, I stick with Parmesan, but for more richness, I’ve stirred in a little butter at the end. If I want a spicier kick, I increase the amount of chile or add a pinch of red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of water or cream to loosen the sauce. I avoid microwaving for too long, as it can change the sauce’s texture.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Yes, but dried porcini have a more concentrated flavor. If using fresh, I skip the soaking step and sauté them directly.

What pasta shape works best?

I prefer wide ribbons like tagliatelle or pappardelle, but short shapes like rigatoni also work well to hold the sauce.

Can I make the sauce ahead of time?

Yes, I make the sauce up to 2 days in advance and store it in the fridge, reheating gently before adding pasta.

Do I need to strain the porcini soaking liquid?

Yes, I pour it through a fine sieve or cheesecloth to remove any grit before adding it to the sauce.

Can I make this dairy-free?

Yes, I replace Parmesan with a plant-based alternative and use coconut cream or cashew cream instead of dairy cream.

Conclusion

I find this porcini ragù to be one of the most rewarding pasta dishes I can make in under an hour. The mushrooms provide an earthy, indulgent flavor, and the silky sauce clings beautifully to the pasta. It’s a recipe I turn to when I want something special without spending all day in the kitchen.

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