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Mushroom Pappardelle with Ragu – Perfect Pappardelle Pasta Dinner

Plate of Mushroom Pappardelle with rich Mushroom Ragu served hot, showcasing a delicious Pappardelle Pasta dinner, perfect Pappardelle Recipe for cozy nights, and ideal for Pasta Side Dishes.
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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!

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve and Garnish
    • Plate the pasta, then top with fresh basil and a generous sprinkle of Parmesan cheese. Serve immediately while warm.

Notes

  1. 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.
  1. 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

Find it online: https://irmacooks.com/mushroom-pappardelle-with-ragu-perfect-pappardelle-pasta-dinner/