# Porcini Ragù

Porcini Ragù takes 45 min (10 min prep, 35 min cooking) and serves 4.

Recipe by cooking.nytimes.com · original: https://cooking.nytimes.com/recipes/1026610-porcini-ragu  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/porcini-rag-recipe (with step-by-step Cook Mode)

This quick vegetarian ragù features dried porcini mushrooms that create a velvety, intensely flavored sauce without hours of cooking.

## Ingredients (serves 4)

- 10½ ounces /40 grams dried porcini mushrooms
- Boiling water, for soaking the porcini
- Fine salt and black pepper
- ¼ cup olive oil, plus more for serving
- 3 garlic cloves, very finely chopped
- ½ teaspoon crushed red pepper (or less, if you prefer)
- ½ cup finely chopped fresh parsley stems and leaves, plus more for serving
- 1½ tablespoons tomato paste
- About 9 ounces/250 grams dried tagliatelle nests
- 10½ ounces Parmesan, very finely grated (about 0.75 cup, loosely packed), plus more for serving
- 3 tablespoons heavy cream

## Steps

1. In a medium bowl, soak the dried porcini mushrooms in boiling water
2. Drain the mushrooms, reserving 5 tablespoons of the soaking liquid
3. Very finely chop the mushrooms to resemble ground meat, then set aside
4. Meanwhile, heat a medium pot of salted water to a boil
5. In a large, cold sauté pan, combine olive oil, finely chopped garlic, crushed red pepper, parsley, and a heaping ¼ teaspoon of salt
6. Place over medium-low heat and very gently fry until soft and lightly golden, reducing heat if the garlic begins to brown
7. Increase the heat to medium-high, then add the finely chopped mushrooms, tomato paste, and plenty of freshly ground black pepper
8. Stir-fry the mixture, then set the pan aside while preparing the pasta
9. Cook the tagliatelle in the salted boiling water according to package directions until al dente
10. Drain the pasta, carefully reserving 1¾ cups of the starchy pasta water
11. Return the sauté pan with the mushroom mixture to medium-high heat
12. Stir in 1½ cups of the reserved pasta water and the reserved porcini soaking liquid
13. Bring the sauce to a simmer and let it bubble away
14. Lower the heat to medium and add the Parmesan cheese in two batches, stirring until each addition melts completely
15. Stir in the heavy cream, then add the drained tagliatelle
16. Toss the pasta in the sauce over the heat until the pasta and sauce have emulsified, adding a splash more pasta water if the pasta looks dry
17. Remove from the heat and serve immediately, generously drizzling with additional olive oil and sprinkling with extra Parmesan cheese and fresh parsley to taste

## Good to know

### Swaps

- No tagliatelle? Any long pasta like fettuccine or pappardelle works in the same amount.
- No heavy cream? An equal amount of crème fraîche works in its place.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stovetop until steaming hot, with a splash of water to loosen the sauce.

### Making it ahead

The mushroom, garlic and tomato paste base can be made up to a day ahead and kept in the fridge; finish it with the pasta, pasta water and cheese when ready.

## Nutrition (per serving, as published by cooking.nytimes.com)

- Calories: 480 calories
- Protein: 14.1 grams
- Carbohydrates: 59 grams
- Sugar: 3.1 grams
- Fiber: 4 grams
- Fat: 21.4 grams
- Saturated fat: 6.3 grams
- Unsaturated fat: 2.1 grams
- Trans fat: 0.1 grams
- Cholesterol: 19.9 milligrams
- Sodium: 296.3 milligrams