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Porcini Ragù

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This porcini ragù is an earthy, rich pasta sauce made with dried porcini mushrooms, tomato paste, Parmesan, and cream. Ready in just 45 minutes, it delivers deep, restaurant-worthy flavor that pairs perfectly with tagliatelle, pappardelle, or rigatoni—ideal for an elegant weeknight dinner or special occasion.

  • Author: Julia
  • Prep Time: 10 minutes (includes soaking)
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

1 oz dried porcini mushrooms

1 cup boiling water (for soaking mushrooms)

3 tbsp olive oil

2 garlic cloves, minced

1 small red chile (fresh or dried), chopped or crushed

2 tbsp tomato paste

2 tbsp fresh parsley, chopped

Freshly ground black pepper

½ cup finely grated Parmesan cheese

¼ cup heavy cream

12 oz pasta of choice (tagliatelle, rigatoni, or similar)

Salt, to taste

Instructions

Place dried porcini in a bowl, cover with boiling water, and soak for 15–20 minutes until softened. Remove, reserving the soaking liquid, and chop finely.

In a large skillet over medium heat, warm olive oil. Add garlic, chile, and porcini. Sauté for 2–3 minutes.

Stir in tomato paste and cook 2 minutes until slightly darkened.

Add parsley, black pepper, and a ladle of strained porcini soaking liquid. Stir to combine.

Boil pasta in salted water until al dente, reserving 1 cup pasta water.

Transfer pasta to skillet. Add pasta water and more porcini broth, tossing over low heat until sauce coats the pasta.

Stir in Parmesan and cream until silky. Adjust seasoning.

Plate immediately, garnishing with extra Parmesan and pepper.

Notes

Add a splash of white wine before liquids for extra depth.

For vegetarian, skip Parmesan rennet-based cheese.

Adjust chile for more or less heat.

Nutrition

Find it online: https://juliameals.com/porcini-ragu/