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Pasta with Creamy Mushroom Ragù

Source of Recipe

Bon Appétit, May 2022 Issue


Recipe Introduction

"Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won't soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they'll be tender and flavorful in minutes (rather than hours). When you're prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetables and meat scraps, then use them to add umami to your next pot of broth. This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don't add any pasta cooking liquid."

Recipe Link: https://tinyurl.com/ynjezcvc

List of Ingredients

â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 1 small onion, finely chopped
â—¦ Kosher salt
â—¦ 6 cloves garlic, thinly sliced
â—¦ ¼ cup double-concentrated tomato paste
â—¦ 12 ounces mixed mushrooms (such as cremini, shiitake, oyster, and/or maitake), tough stems trimmed, coarsely chopped
â—¦ ¼ cup heavy cream
â—¦ Freshly ground black pepper
â—¦ 12 ounces rigatoni or other short pasta
â—¦ 2 tablespoons unsalted butter
â—¦ 1 ounce Parmesan, finely grated (about ½ cup), plus more for serving


Recipe

Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6 to 8 minutes.

Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6 to 8 minutes.

Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13 to 17 minutes. Taste and season with pepper and more salt as needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.

Add pasta, butter, 1 cup pasta cooking liquid, and 1 ounce Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes. Divide pasta among shallow bowls or plates and top with more Parmesan.

Makes 4 servings