Pappardelle with Porcini and Portobello Mushrooms

I love the woodsy taste of porcini mushrooms. In fact they're my favorite mushroom and I always look for ways to incorporate them into different dishes. Instead of a white sauce, I thought a light tomato sauce would give this dish a wonderful comforting feel and I find that thicker pappardelle really do a great job at picking up the sauce.

Pappardelle with Porcini and Portobello Mushrooms


For 4 Person(s)

For the Pappardelle:

  • 1 pound pappardelle pasta
  • 4 cups chopped fresh tomatoes
  • 2 cups chopped portobello mushrooms
  • 3 ounces dried porcini mushrooms
  • 4 cloves garlic
  • 4 tablespoons grated Pecorino Romano cheese
  • hot pepper
  • salt
  • extra virgin olive oil


  1. In a bowl with warm water reconstitute the dry mushroom according to the directions on the package. Usually 15-20 minutes.
  2. In a medium skillet heat the olive oil and sauté the garlic until golden brown. Add the chopped tomatoes and some salt. Cook for 10-15 minutes stirring occasionally. Add the hot pepper and the porcini first. After 2-3 minutes add the portobello and cook for another 2-3 minutes.
  3. Cook the pasta until al dente and then transfer into the skillet containing the sauce.
  4. Toss the cooked pasta in the sauce for 1-2 minutes. Turn the heat off and add the cheese tossing the pasta to melt and incorporate it.
  5. Serve immediately.



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