Take a culinary journey into the heart of the Italian countryside with this Pappardelle with Wild Mushroom Ragu. This rustic dish captures the earthy essence of wild mushrooms, melding them into a savory ragu that clings to the broad ribbons of pappardelle pasta. Born from the simplicity of traditional Italian cooking, this recipe celebrates the bountiful flavors of the forest. Imagine the robust aroma of mushrooms mingling with garlic, herbs, and a touch of wine, creating a symphony of tastes that will transport you to a cozy trattoria nestled amid the rolling hills of Italy. Pappardelle with Wild Mushroom Ragu is an approachable, sophisticated pasta for any occasion.
Pappardelle with Wild Mushroom Ragu
- 1 pound pappardelle pasta
- 3 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 pound mixed wild mushrooms (such as porcini, chanterelles), cleaned and sliced
- 1/2 cup dry red wine
- 14 ounces crushed tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- Several grinds black pepper
- Grated Parmesan cheese for serving
- Fresh parsley chopped, for garnish
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, 4-5 minutes. Add the minced garlic and sliced wild mushrooms, cooking for 8-10 minutes or until the mushrooms release their moisture and become golden brown. Pour in the red wine and allow it to reduce by half. Add the crushed tomatoes and dried thyme, simmering for 15-20 minutes to develop the ragu’s flavors. Season with salt and black pepper.
- As the ragu simmers, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Toss the cooked pappardelle into the mushroom ragu, ensuring even coating. Serve hot, garnished with grated Parmesan cheese and fresh parsley.