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Recipe

Pasta with Wild Mushroom Ragù

Servings: 6

A simple satisfying pasta, this dish hits all the right notes on a cold winter evening. Serve with crusty bread or a side salad, if you like.

Ingredients

  • Kosher salt
  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 1 medium sweet onion, finely chopped (about 2 cups)
  • 1 clove garlic, smashed and peeled
  • 2 tsp. finely chopped fresh rosemary
  • 2 lb. mixed wild mushrooms, trimmed and coarsely chopped
  • 11/4 cups good-quality jarred marinara sauce
  • 12 oz. casarecce, penne, or other short pasta
  • 1/2 cup finely grated pecorino romano; more for garnish
  • Freshly ground black pepper
  • 2 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 660
  • Carbohydrates (g): 58
  • Fiber (g): 8
  • Sugar (g): 6
  • Protein (g): 14

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and garlic,  reduce the heat to medium low, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Stir in the rosemary, and cook until fragrant, about 30 seconds. Add the mushrooms, and then increase the heat to medium. Cook until the mushrooms begin to soften, 3 to 5 minutes. Add 3/4 cup water, and cook until the mushrooms are tender, about 8 minutes. Add the marinara and 1/2 tsp. salt. Bring to a simmer. Cook until the sauce is hot and the flavors have melded, 2 to 3 minutes.
  • Meanwhile, cook the pasta according to package directions until al dente. Drain and return to the pot off the heat. Add the sauce and cheese, and toss to combine. Season to taste with salt and pepper. Serve immediately, drizzled with oil and sprinkled with the parsley, more cheese, and pepper.

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