Porcini Ragù
Updated Feb. 26, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ounces/40 grams dried porcini mushrooms
- Boiling water, for soaking the porcini
- Fine salt and black pepper
- ¼cup olive oil, plus more for serving
- 3garlic cloves, very finely chopped
- ½teaspoon crushed red pepper (or less, if you prefer)
- ½cup finely chopped fresh parsley stems and leaves, plus more for serving
- 1½ tablespoons tomato paste
- About 9 ounces/250 grams dried tagliatelle nests
- 1½ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving
- 3tablespoons heavy cream
Preparation
- Step 1
In a medium bowl, cover the mushrooms with boiling water and let soak for 10 minutes. Drain, reserving 5 tablespoons of the soaking liquid. Very finely chop the mushrooms, aiming to mimic the consistency of ground meat, then set aside. Heat a medium pot of salted water to a boil.
- Step 2
Put the oil, garlic, crushed red pepper, parsley and heaping ¼ teaspoon salt into a cold, large sauté pan over 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
Increase the heat to medium-high, then add the chopped mushrooms, tomato paste and plenty of freshly ground black pepper (about 50 twists, 1 to 1½ teaspoons). Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.
- Step 4
Cook the pasta in the salted boiling water according to package directions until al dente. Drain, reserving 1¾ cups of the pasta water.
- Step 5
Return the sauté pan with the mushroom mixture to medium-high heat, then stir in 1½ cups of the reserved pasta water plus the reserved porcini soaking liquid. Bring to a simmer. Once simmering, let it bubble away for 3 minutes.
- Step 6
Add half the Parmesan, 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, 1 to 2 minutes, adding a splash more pasta water if the pasta looks dry.
- Step 7
Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires, plus a sprinkling of parsley.
Private Notes
Comments
We substituted salt with 4 anchovies. Boy was that a power move You won’t be sorry
Soak the porcini when put the pasta water on the stove to boil. Cuts down on total cooking time. Also consider doubling this or sauteeing additional mushrooms because it’s ridiculous delicious! Our whole family, kids included, were scraping the pan! This is a “Top 10” 2025 recipe for me!
Add a hit of lemon at the end and it's perfect!
Needs a least 2 tablespoons of tomato paste and a bit more pasta (12-14 ounces) to feed 4.
Made the recipe exactly as written with the exception of using papardelle pasta instead of the tagliarini. I think next time I will double the sauce - it is so good it is nice to have extra and it is absolutely divine. I will make this again and again.
I have been a NYT Cooking Comment lurker for years. This was so good I must comment. I havent worked with dried Porcini mushrooms before- my husband walked through the kitchen and asked, are you making something with prosciutto? They are deliciously meaty. I used fresh pasta from our local pasta shop. We had just over a pound- doubled the sauce as recommended - added 2 thinly sliced shallots to soften before adding the garlic and added the anchovies to the mushrooms which someone here recommended. I dreamt of that pasta last night! paired with a Kale Salad, creamed spinach, and a 19 year old Oregon Pinot Noir and had a very memorable evening.