Porcini ragù

Porcini ragù

Based on 5 ratings

"I’m not sure if you’re allowed to call a sauce that doesn’t contain meat, doesn’t start with a soffritto, and that only cooks for 10 minutes a ragù, and yet because of the concentrated flavour of the dried porcini, this has all the intensity of a meat ragù that has simmered for hours. Anyone who has made the spicy mushroom lasagne from Ottolenghi Flavour will realise what I’m trying to achieve here: an abridged version of that ragù with the same intensity but without the hours chopping kilos of mushrooms (yes, I heard you!). This recipe is inspired by two of my favourite dishes at Ristorante Pizzeria Acone near where I grew up in Tuscany – penne all’Aconese and tagliatelle alla Beppa. Vegan option: You can easily make this vegan by using plant-based cheese and cream. Notes: It’s always good to have all your prep done before you start cooking, but it’s especially important with this recipe, as things happen rather quickly. Make sure you have your porcini soaked and finely chopped, garlic and parsley finely chopped, and your Parmesan finely grated before you turn the heat on."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
40 g
dried porcini mushrooms
4 tbsp
olive oil
3 cloves
garlic
½ tsp
chili flakes
10 g
parsley
½ tsp
salt
tbsp
tomato paste
pepper
250 g
tagliatelle
40 g
Parmesan cheese (grated)
3 tbsp
double cream
olive oil (for serving)
Parmesan cheese (for serving)

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Nutrition per serving

Cal1037
Fat52 g
Protein30 g
Carb114 g
  • Step 1/6

    • 40 g dried porcini mushrooms

    In a medium bowl, cover the porcini with boiling water and leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini to mince consistency, then set aside.

  • Step 2/6

    • 4 tbsp olive oil
    • ½ tsp chili flakes
    • 10 g parsley
    • ½ tsp salt

    Put the oil, garlic (very finely chopped, not crushed), chilli flakes, parsley (stalks and leaves, finely chopped) and fine salt into a cold, large sauté pan on a medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.

  • Step 3/6

    • tbsp tomato paste
    • pepper

    Increase the heat to medium-high, then add the chopped porcini, tomato purée/paste and plenty of pepper. Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

  • Step 4/6

    • 250 g tagliatelle

    Cook the pasta in salted boiling water for about 6 minutes, until al dente. Drain, reserving 350g of the pasta water.

  • Step 5/6

    • 40 g Parmesan cheese (grated)
    • 3 tbsp double cream

    Return the sauté pan with the porcini to a medium-high heat, then add the 350g of pasta water and the reserved 75g of porcini soaking liquid. Stir, and bring to a simmer. Once simmering, leave to bubble away for 3 minutes. Add half the Parmesan (very finely grated) to the pan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified – about 11⁄2 minutes.

  • Step 6/6

    • olive oil (for serving)
    • Parmesan cheese (for serving)

    Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires.

  • Enjoy your meal!

    Porcini ragù

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