Mushroom Ragù Pasta

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• 40 g (¼ cup), finely choppedonion
• 1 pinchred pepper flakes
• 1 pinch, plus more to tastesalt
• 3 cloves, thinly slicedgarlic
• 60 ml (¼ cup)double-concentrated tomato paste, or regular tomato paste
• 340 g (12 oz), slicedmushrooms, such as button, cremini, shiitake or oyster, with tough stems removed
• 80 ml (⅓ cup)Marsala wine, red wine or water
• 60 ml (¼ cup)double cream (35% fat)
• 120 ml (½ cup), plus more as neededpasta cooking water
• 225–285 g (8–10 oz)rigatoni or other short pasta
• 1 knobbutter
• 25 g (¼ cup), finely grated, plus more to serveParmesan
• 2–3 tablespoons, chopped, plus more to servefresh basil or parsley
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta in a large pan of salted water, stirring from time to time, until very al dente—about 2 minutes less than the packet instructions. Drain it, reserving the cooking water.

2. 2

   Soften the aromatics

   Warm the olive oil in a frying pan over a medium heat. Add the onion, red pepper flakes and a pinch of salt; cook, stirring occasionally, until very soft, about 5 minutes. Add the garlic and cook, stirring, until softened and just starting to turn golden at the edges, about 2 minutes. Do not let it burn, or it will taste bitter.

3. 3

   Cook the mushrooms

   Stir the tomato paste into the pan constantly for about 1 minute, until it darkens slightly. Add the mushrooms and Marsala, then season with another pinch of salt. Cook, stirring often, until the mushrooms have softened, about 5 minutes.

4. 4

   Bring it together

   Add the cream and pasta cooking water to the pan, followed by the cooked pasta and a knob of butter. Stir until the sauce coats the pasta, adding more cooking water if it is too thick. Mix in the Parmesan and basil.

5. 5

   Season and serve

   Taste and add salt and freshly ground black pepper as needed. Serve with extra Parmesan and fresh basil or parsley.

What is mushroom ragù?

Ragù is an Italian name for a slowly cooked sauce, often served with pasta. This meatless version uses mushrooms for a savoury, substantial sauce in place of the meat found in a traditional Bolognese.

Here, tomato paste, wine and cream build a rounded sauce in a relatively short cooking time. Rigatoni’s ridges and open centres help catch the mushroom pieces and sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 551 calories, 18g protein, 71g carbs, 19g fat.

Most of the carbohydrates come from the pasta, while olive oil, cream and butter contribute much of the fat. Mushrooms and Parmesan provide some protein, with pasta contributing as well. For a more balanced plate, serve it with a generous portion of green vegetables or salad.

Choose and prepare the mushrooms

Mushroom choice: Button, cremini, shiitake and oyster mushrooms are all suggested options, and a mix can bring different textures. Remove any tough stems before slicing.

Even pieces: Slice the mushrooms to a similar thickness so they soften at roughly the same pace. Avoid crowding them too much in the pan so they can cook through rather than sit in a pile.

Build flavour with tomato paste

Tomato base: The paste gets a brief cook in the pan before the mushrooms go in. Stir it constantly for about 1 minute, until it darkens slightly, to deepen its flavour.

Garlic timing: Let the onion soften first, then add the garlic for about 2 minutes. Watch the edges closely; burnt garlic can make the sauce bitter.

Use the pasta water

Starchy liquid: Save the pasta water when draining, as the recipe uses it with the cream to loosen the sauce and help it cling to the pasta.

Adjust gradually: Start with the stated amount and add more only if the sauce is too thick. The finished sauce should coat the pasta, not pool heavily at the bottom of the pan.

Stop at very al dente

Pasta timing: Cook the pasta for about 2 minutes less than its packet directions, then finish it in the pan with the sauce. This gives it time to take on flavour without becoming too soft.

Final texture: Stir until the sauce coats the rigatoni. If it tightens as you mix, loosen it with another splash of reserved cooking water.

Finish and serve

Cheese and herbs: Stir in the Parmesan and chopped basil or parsley after the sauce has come together. Keep extra cheese and herbs for the garnish.

On the plate: Serve while hot, with a crisp green salad or simply cooked vegetables alongside for a fresh contrast to the creamy sauce.

Recipe notes & tips

• Reserve the pasta water before draining, as it is difficult to replace once poured away.
• Use a wide frying pan so the mushrooms have room to soften evenly.
• Choose water instead of wine for the wine-free option in the recipe.
• Keep stirring the tomato paste as it cooks so it darkens without catching.
• Grate the Parmesan finely so it stirs into the sauce easily.
• Add extra pasta water a little at a time to avoid making the sauce too loose.

Variations

• Try mixed mushrooms: Combine the suggested mushroom types for varied textures.
• Use red wine: Replace the Marsala with red wine, as specified in the recipe.
• Make it wine-free: Use water in place of the Marsala.
• Choose another short pasta: Swap the rigatoni for a different short shape.
• Change the herbs: Use chopped parsley instead of basil, or the other way round.

Common mistakes to avoid

• Burning the garlic: Cook it only until softened and beginning to colour at the edges, then move on.
• Skipping the pasta water: Reserve it when draining so you can loosen and bind the sauce.
• Overcooking the pasta: Stop about 2 minutes before the packet timing so it can finish in the sauce.
• Adding all the water at once: Add extra cooking water gradually and stop when the sauce coats the pasta.
• Leaving the tomato paste unstirred: Stir constantly for its brief cooking time to prevent it catching.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if needed.

Frequently asked questions