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Fettuccine with Mushroom and Tomato Ragù
When developing this pasta dish, we had in mind the Genovese porcini mushroom sauce called tocco de funzi. We found, however, that we could coax rich, meaty flavor simply from cooking out the moisture from a generous amount of cremini mushrooms, so we skipped the pricy porcinis. Rosemary and white wine add balancing herbal notes and acidity. We like the ragù on wide, strand-shaped pasta, but it also works well with short, chunkier shapes such as penne and cavatappi.
4-6
Servings
Tip
Don’t forget to reserve some pasta water before draining the pasta. Adding some of the starchy seasoned liquid while tossing the pasta with the sauce creates a silky, clingy consistency.
35 minutes
Ingredients
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3
tablespoons extra-virgin olive oil, divided, plus more to serve
-
1
pound cremini mushrooms, halved if large, thinly sliced
Directions
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01In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the mushrooms, ½ teaspoon salt and 1 teaspoon pepper, then cook, stirring often, until the liquid released by the mushrooms has evaporated, 5 to 7 minutes.
