Pappardelle with Mushroom Ragu
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 33 milligrams
- Sodium
- 927 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 30 min
Ingredients
Kosher salt
1/3 cup walnuts
1 pound cremini mushrooms
2 tablespoons extra-virgin olive oil
1 onion, chopped
Freshly ground pepper
2 cloves garlic, roughly chopped
1 tablespoon tomato paste
1 28-ounce can whole peeled tomatoes, crushed by hand
1 small sprig rosemary
1 8.8-ounce package pappardelle
1/4 cup chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
- Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
- When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.