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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.
tablespoons extra-virgin olive oil, divided, plus more to serve
pound cremini mushrooms, halved if large, thinly sliced
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.