Porcini Mushroom, Tomato & Rosemary Pasta Recipe

Introduction

This porcini mushroom, tomato & rosemary pasta combines earthy dried mushrooms with a rich tomato sauce infused with fragrant rosemary and a touch of chili heat. It’s a comforting, flavorful dish perfect for a cozy dinner that feels both rustic and elegant.

Ingredients

• 20g dried porcini mushrooms
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 large sprigs of rosemary, leaves picked and finely chopped
• 1 tsp chili flakes
• 2 x 400g cans chopped tomatoes
• 400g rigatoni
• 30g parmesan, finely grated

Instructions

1. Step 1: Put the dried porcini mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 minutes. Drain the mushrooms, reserving the soaking liquid, then roughly chop and set aside.
2. Step 2: Heat the olive oil in a frying pan over medium heat and stir in the chopped onion. Cook for 10-15 minutes until softened and beginning to turn golden.
3. Step 3: Add the chopped rosemary leaves and chili flakes to the pan, cooking for another 30 seconds while stirring.
4. Step 4: Stir in the chopped mushrooms along with most of their soaking liquid, leaving behind 1-2 tablespoons to avoid any grit. Bring to a simmer and reduce the liquid until mostly absorbed.
5. Step 5: Add the chopped tomatoes to the pan and bring to a simmer. Reduce the heat to very low and cook gently for 1 hour, stirring often to prevent sticking.
6. Step 6: Meanwhile, cook the rigatoni according to the pack instructions until al dente. Drain well, reserving a mug of pasta water.
7. Step 7: Stir the drained pasta into the sauce along with a splash of the reserved cooking water. Mix well, adding more water if needed to loosen the sauce. Season to taste.
8. Step 8: Serve the pasta topped with the finely grated parmesan and enjoy.

Tips & Variations

• For a deeper mushroom flavor, try adding a splash of red wine when simmering the sauce.
• If you prefer a milder heat, reduce or omit the chili flakes.
• Substitute rigatoni with penne or fusilli for a different pasta shape that holds the sauce well.
• Add a handful of fresh parsley or basil just before serving for brightness.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if it has thickened. This dish is best enjoyed fresh but reheats well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Yes, you can substitute fresh mushrooms like cremini or button mushrooms, but the flavor will be less intense. To mimic the richness of dried porcini, try adding a small amount of mushroom powder or a splash of mushroom stock.

How do I avoid grit from the dried mushrooms?

Always reserve a little of the soaking liquid when draining the mushrooms, as the last bit may contain grit. Use only the clearer liquid in the sauce to keep it free of grit and enjoy a smooth texture.

Porcini Mushroom, Tomato & Rosemary Pasta Recipe

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★★★★★

4.9 from 54 reviews

• Author: Jack
• Total Time: 1 hour 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A rich and comforting porcini mushroom, tomato, and rosemary pasta that combines earthy mushrooms with fragrant rosemary and a spicy kick of chilli flakes, simmered slowly in a robust tomato sauce and served with al dente rigatoni and a sprinkle of parmesan cheese.

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Ingredients

Scale 1x2x3x

Mushroom Soak

• 20g dried porcini mushrooms
• 200ml boiling water

Sauce & Pasta

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 large sprigs of rosemary, leaves picked and finely chopped
• 1 tsp chilli flakes
• 2 x 400g cans chopped tomatoes
• 400g rigatoni
• 30g parmesan, finely grated

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Instructions

1. Soak the mushrooms: Place dried porcini mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 minutes until softened. Drain the mushrooms, reserving the soaking liquid, then roughly chop the mushrooms and set aside.
2. Sauté the onion and aromatics: Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and cook for 10-15 minutes until softened and just starting to take on colour. Stir in the chopped rosemary leaves and chilli flakes, cooking for an additional 30 seconds to release their flavors.
3. Add mushrooms and reduce liquid: Add the chopped porcini mushrooms and most of their soaking liquid to the pan, leaving behind 1-2 tablespoons to avoid grit. Bring to a simmer and reduce the liquid until mostly absorbed, concentrating the mushroom flavor.
4. Simmer tomato sauce: Pour in the canned chopped tomatoes and bring the mixture to a gentle simmer. Reduce the heat to very low and cook for 1 hour, stirring often to prevent the sauce from sticking or burning, allowing the flavors to meld and the sauce to thicken.
5. Cook the pasta: Meanwhile, cook the rigatoni following package instructions until al dente. Drain the pasta well, reserving a mugful of the pasta cooking water.
6. Combine pasta and sauce: Stir the drained pasta into the tomato and mushroom sauce, adding a splash of the reserved pasta water to loosen the sauce as needed. Mix thoroughly to coat the pasta evenly.
7. Serve: Season the pasta to taste with salt and pepper if desired, then serve hot with the finely grated parmesan scattered on top.

Notes

• Keep some of the mushroom soaking liquid but avoid the gritty sediment at the bottom for a cleaner sauce.
• Simmering the tomato sauce on low heat for an hour deepens the flavors and thickens the sauce.
• If the sauce becomes too thick when mixing with pasta, use reserved pasta water to loosen it for perfect consistency.
• For vegetarian option, use vegetarian parmesan or omit it.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: porcini mushroom pasta, tomato rosemary pasta, slow simmered tomato sauce, rigatoni recipe, vegetarian pasta, mushroom pasta sauce