This Ligurian mushroom pasta sauce is as rich and flavorful as any meat ragù, but completely vegetarian and vegan! It’s the perfect fit for fresh pappardelle pasta, which you can easily make at home for a stunning dish.
Watch the Pasta Grammar video where we make this version of “Pappardelle ai Funghi” here:
TOCCO DE FUNZI RECIPE
Makes: 4 servings
Cook Time: 2 hours
For this recipe, you will need:
1.75 oz. (50g) dried mushrooms (preferably porcini, but you can substitute with another variety of your choice)
3-4 tbsp extra virgin olive oil
1 garlic clove, diced
2 shallots or 1/4 onion, diced
1/2 tsp chopped rosemary, or to taste
3/4 cup (175ml) white wine
1 1/2 tbsp (23g) tomato paste
14 oz. (400g) tomato puree
Salt
Fresh black pepper
4 servings of fresh pappardelle pasta
Large bowl
Medium pot (preferably terracotta, if you have it)
Wooden spoon
Large skillet
Soak the dried mushrooms in a bowl of water for 1 hour. Remove a handful of them (leave the rest for later), squeeze the excess water out, and chop them. Combine the chopped mushrooms with the olive oil, garlic, shallots, and rosemary in a pot over medium heat. Sauté until the shallots are tender and slightly transparent.
Remove the remaining mushrooms from the soaking water, but save the water for later. Squeeze the excess moisture out and add the mushrooms into the pot. Sauté for 1-2 minutes, then add the white wine and bring to a simmer. Cook for 2-3 minutes, or until the smell of alcohol has dissipated.
Meanwhile, dissolve the tomato paste in 1 cup (235ml) of the mushroom water. When the alcohol from the wine has cooked off, add the tomato puree and the tomato paste mixture into the pot. Bring to a simmer and season with plenty of black pepper and a pinch of salt.
Partially cover the pot and let the ragù cook, stirring occasionally, for at least 30 minutes (the longer, the better!). If the sauce thickens too much, you can add a little bit of mushroom water as needed to maintain moisture. Allow the sauce to thicken as it nears completion, and salt it again to taste.
To serve with pasta, ladle the desired ragù into a large skillet. Cook the pasta as directed, then transfer into the pan with tongs. Stir all together over medium/high heat until the pasta is completely coated in sauce. Serve immediately, topped with some extra ragù on top.
Buon appetito!
This vegetarian ragù is the perfect sauce for some fresh, homemade pappardelle pasta. Check out our guide on how to make it here! In the mood for more vegetarian treats? Give the classic Parmigiana di Melanzane a try!
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