Pappardelle with Porcini and Portobello Mushrooms ___

Pappardelle with Porcini and Portobello Mushrooms


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


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.