There’s something magical about a pasta dinner that feels both comforting and fancy at the same time. Enter Mushroom Pappardelle, a dish that pairs wide, tender ribbons of pasta with a rich, earthy mushroom ragu. It’s the kind of meal that fills the kitchen with the warm, inviting scent of sautéed mushrooms and garlic while promising a plateful of silky, saucy goodness. Whether it’s a quiet weeknight at home or a casual dinner party, this Parpadelle Pasta Recipe hits all the right notes.
So why does this dish stand out? For starters, the wide noodles of Pappardelle Pasta are perfect for holding onto every drop of sauce. And the mushroom ragu? Pure umami heaven. Imagine earthy mushrooms mingling with sweet crushed tomatoes, aromatic herbs, and a splash of olive oil. Each bite is a little flavor explosion.
Why You’ll Fall in Love with This Mushroom Pappardelle
- Rich and earthy flavors: Mushrooms are the stars here, giving a savory depth that pairs beautifully with tomatoes and herbs.
- Easy yet impressive: You don’t need hours of prep to make this dish feel special. It’s casual enough for dinner with the family, yet elegant enough to wow guests.
- Comfort in a bowl: Think of it as a hug in pasta form. The texture of the wide noodles plus the hearty sauce? Chef’s kiss.
Honestly, the first time I made this Pappardelle Al Ragu, I sat down with a fork and just smiled. It’s that simple and that good.
Ingredients You’ll Need
Here’s a quick snapshot of the essentials for this Pappardelle Recipe:
For the Pasta:
- 12 oz pappardelle pasta (fresh or dried)
- Reserved pasta water for adjusting sauce
For the Mushroom Ragu:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (cremini, shiitake, or your favorites), sliced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Optional twist: A splash of white wine after sautéing the mushrooms gives the ragu a subtle sophistication that really elevates the earthy notes.
Step-by-Step Instructions
Step 1: Cook the Pappardelle Pasta
Bring a large pot of salted water to a boil and cook your Pappardelle Pasta until al dente. Drain, reserving a little pasta water to help adjust the sauce later if needed.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft and fragrant, about 3-4 minutes. Smelling that aroma yet? It’s the prelude to deliciousness.
Step 3: Cook the Mushrooms
Add your sliced mushrooms to the skillet. Let them release their moisture and brown nicely—this step usually takes 5-7 minutes. The browning adds layers of flavor to the ragu, so don’t rush it!
Step 4: Build the Ragu
Pour in the crushed tomatoes, then stir in oregano, thyme, salt, and pepper. Let the sauce simmer for 10-15 minutes so the flavors meld and thicken slightly.
Step 5: Combine Pasta and Sauce
Toss the cooked Mushroom Ragu with your pappardelle noodles. If the sauce is too thick, splash in some reserved pasta water to reach your perfect consistency.
Step 6: Serve and Garnish
Plate up the pasta, top with fresh basil and a generous sprinkle of Parmesan. Boom. Dinner is served.
Tips to Make the Best Mushroom Pappardelle
- Mix your mushrooms: A blend of cremini, shiitake, and portobello adds complexity to the ragu.
- Don’t skip browning: Sauté mushrooms until golden for maximum flavor.
- Pasta water magic: A splash of reserved water helps the sauce cling to every ribbon of Pappardelle Pasta.
- Vegan option: Skip the Parmesan or use a vegan alternative—still rich and flavorful.
- Make ahead: The ragu can be prepared a day or two in advance; just reheat gently and toss with freshly cooked pasta.
Serving Suggestions
- Pair with a crisp arugula salad with lemon vinaigrette to cut through the richness.
- Crusty Italian bread is ideal for sopping up leftover sauce.
- Wine pairing? Try a light Pinot Noir for red or a buttery Chardonnay for white—both complement the earthy flavors beautifully.
- For a fun twist, serve Mushroom Pappardelle alongside roasted seasonal vegetables or even drizzle a little truffle oil on top for an extra luxurious touch.
Variations to Try
- Creamy Mushroom Pappardelle: Stir in a splash of cream at the end for a decadent version.
- Spicy Ragu: Add red pepper flakes to the mushrooms as they sauté.
- Stuffed Pasta Version: Use the mushroom ragu as a filling for ravioli or cannelloni.
- Gluten-Free: Swap pappardelle with gluten-free wide noodles for the same hearty experience.
Storage Tips
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet or microwave; add a touch of pasta water to revive the sauce.
- Freezing: Ragu freezes beautifully. Cook pasta fresh when ready to eat for best texture.
Why This Mushroom Pappardelle is Irresistible
- Umami-packed: Mushrooms + tomatoes = flavor heaven.
- Perfect sauce-to-pasta ratio: Wide Pappardelle Pasta ensures each bite is coated beautifully.
- Comfort food elegance: It feels like home cooking, yet looks like something straight from an Italian trattoria.
FAQs
Can I use other pasta instead of pappardelle?
Yes! Fettuccine, tagliatelle, or even penne work well, but wide noodles like Pappardelle Recipes are best for holding the sauce.
Which mushrooms are best?
Cremini and shiitake are ideal. Mix in portobello or wild mushrooms for extra texture and depth.
Can I make this ahead?
Absolutely. The ragu can be stored in the fridge for up to three days and reheated when you’re ready to serve.
How do I make it vegan?
Simply skip the Parmesan or use a plant-based alternative. The ragu itself is naturally vegetarian.
What goes well with this dish?
A light salad, roasted veggies, garlic bread, or a crisp white or light red wine all complement the earthy Mushroom Ragu perfectly.
Final Thoughts
This Mushroom Pappardelle recipe is cozy, hearty, and easy enough to make any night of the week. With its earthy mushrooms, rich tomato sauce, and tender pasta, it’s a dish that impresses without intimidating. Whether you’re cooking for yourself, family, or friends, this Pappardelle Al Ragu earns its spot as a go-to dinner.
Give it a try—you might just find it becomes your favorite addition to Pappardelle Recipes, a must-have in your Pasta Side Dishes, and the ultimate comfort food for fall, winter, or any night you crave hearty Italian flavors.
PrintMushroom Pappardelle with Ragu – Perfect Pappardelle Pasta Dinner
Pasta is a universal favorite, but what really makes a dish shine is the combination of texture and flavor. Among all the pasta shapes, pappardelle stands out with its wide, ribbon-like noodles that hold sauce beautifully. In this version, earthy mushrooms take center stage, infusing every bite with a rich umami taste and comforting warmth. This is a dish made for sharing, whether it’s a casual family dinner or a cozy night with friends. Let’s dive in and whip up this hearty, satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Dinner
Ingredients
For the Pasta:
- 12 oz pappardelle noodles
- Water and salt for boiling
For the Mushroom Ragu:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced (cremini, shiitake, or a mix)
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
- Optional: A splash of white wine for extra depth in the sauce.
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain the noodles, reserving a small cup of the pasta water to help loosen the sauce later if needed.
- Sauté Aromatics
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, cooking for 3–4 minutes until softened and fragrant.
- Cook the Mushrooms
- Add the sliced mushrooms and sauté until they release their juices and turn golden brown, about 5–7 minutes. Browning the mushrooms is key—it deepens the flavor of your ragu.
- Build the Sauce
- Stir in the crushed tomatoes, oregano, thyme, and season with salt and pepper. Simmer the mixture for 10–15 minutes, allowing it to thicken slightly and for the flavors to meld together. Optional: Add a splash of white wine after the mushrooms are browned and let it reduce slightly before adding tomatoes for a richer taste.
- Combine Pasta and Sauce
- Toss the cooked pappardelle with the mushroom ragu until each ribbon is coated in sauce. If it seems too thick, a few tablespoons of reserved pasta water will help achieve a silky consistency.
- Serve and Garnish
- Plate the pasta, then top with fresh basil and a generous sprinkle of Parmesan cheese. Serve immediately while warm.
Notes
- Serving Suggestions
- This Mushroom Ragu pairs beautifully with:
- A crisp arugula salad dressed with lemon vinaigrette to balance the richness.
- Crusty bread for soaking up any leftover sauce.
- Wine pairings: a light Pinot Noir or a creamy Chardonnay complements the earthy flavors perfectly.
- Tips & Variations
- Mix mushrooms: Using a combination of cremini, shiitake, and portobello adds extra flavor complexity.
- Make ahead: The ragu can be prepared in advance and stored in the fridge for up to 3 days. Reheat gently and toss with freshly cooked pasta.
- Leftover uses: Reheated ragu is excellent over rice, polenta, or as a filling for stuffed peppers.
- Vegan option: Skip the Parmesan or use a plant-based cheese alternative.
- Wine upgrade: Adding a splash of dry white wine to the mushrooms before tomatoes gives a subtle layer of sophistication.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Protein: 14 g
