Porcini RagĂą
A rich, savory vegetarian ragĂą made with finely chopped dried porcini mushrooms, gently cooked with garlic, tomato paste, and olive oil. Deeply umami and comforting, this sauce coats pasta beautifully and delivers classic Italian flavor without meat.
Ingredients
- Dried porcini mushrooms
- Olive oil
- Garlic
- Tomato paste
- Pasta
- Parmesan
- Cream
- Salt & pepper
This rich and comforting dish begins by softening the dried porcini mushrooms in boiling water until tender. Drain them well, finely chop the mushrooms, and reserve a small amount of the mushroom liquid for the sauce.
Warm, savory, and fragrant
Rich Aromas Fill the Pan
Heat olive oil in a pan over medium heat and gently cook the garlic until fragrant but not browned. Add the chopped porcini mushrooms and tomato paste, stirring well so the mushrooms are evenly coated and full of flavor.
deep and full of mushroom flavor
Let the Sauce Simmer
Pour in a little of the reserved mushroom liquid and allow the sauce to simmer gently. Let it cook until it becomes rich, glossy, and slightly thickened, then season with salt and pepper to taste.
Cook the pasta until al dente according to package instructions, then add it directly to the sauce. Finish with cream and Parmesan, toss until the pasta is well coated, and serve hot. Enjoy your meal!
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