Rigatoni with Mushroom Ragu

Serves 1
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Directions

  1. 1Add dried porcini mushrooms to a small saucepan and cover them with water. Bring to a simmer.
  2. 2Add olive oil to a large pot and heat over medium until shimmering.
  3. 3Add cremini mushrooms and onion to the pot.
  4. 4Add garlic to the pot.
  5. 5Add tomato paste to the pot.
  6. 6Add oregano, red pepper flakes, salt, and pepper to the pot.
  7. 7Deglaze with white wine.
  8. 8Blend the rehydrated mushrooms with some of the broth.
  9. 9Add the blended mushroom mixture to the pot.
  10. 10Cook the pasta in well-salted water.
  11. 11Save some of the pasta water.
  12. 12Add the cooked pasta and some pasta water to the sauce.
  13. 13Stir it all together.
  14. 14Top off with pecorino and/or parmesan cheese.
  15. 15Drizzle with extra-virgin olive oil.

Ingredients

  • 1 ounce dried porcini mushrooms
  • 3.5 cups water
  • 0.33 cup olive oil
  • 2 pounds cremini mushrooms (sliced or diced)
  • onion
  • garlic
  • tomato paste
  • oregano
  • red pepper flakes
  • salt
  • pepper
  • white wine
  • rigatoni
  • pecorino and/or parmesan cheese
  • extra-virgin olive oil

Equipment

small saucepanlarge potblenderwooden spoontongsmeasuring cup

Tips

  • Cook your tomato paste until it gets nice and caramelized on the pot so you can deglaze with white wine and get all that flavor.
  • Save some of the pasta water, as it is a crucial step; don't skip it.
  • To make it vegan, leave out the cheese.

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