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.
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Ingredients
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
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Directions
- In a bowl with warm water reconstitute the dry mushroom according to the directions on the package. Usually 15-20 minutes.
- 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.
- Cook the pasta until al dente and then transfer into the skillet containing the sauce.
- 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.
- Serve immediately.
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Categories:
First Course Recipes, Italian Pasta Recipes, Easy Recipes, All Recipes, Thanksgiving Recipes, Easter Recipes, Cooking with Rossella, Valentine's Day Recipes, Porcini Mushrooms Recipes, Mother's Day Recipes, Father's Day Recipes, Easy Pasta Recipes, Valentine's Day Recipes, Easter Dinner Recipes, Vegetarian First Course Recipes, Thanksgiving First Course Recipes, Easter First Course Recipes