Pasta al ragù di funghi

Ingredienti

• 1 Tablespoon extra-virgin olive oil
• 1/4 cup onion (finely chopped)
• Pinch Red Pepper Flakes
• Pinch Salt
• 3 cloves garlic (thinly sliced)
• 1/4 cup double-concentrated tomato paste (or can use regular tomato paste)
• 12 oz. mushrooms (sliced, such as button, cremini, shiitake, oyster etc., tough stems removed)
• 1/3 cup Marsala wine (or red wine (or water, for wine-free))
• 1/4 cup heavy cream (35% b.f.)
• 1/2 cup pasta cooking water (plus more as needed)
• 8-10 oz. rigatoni ( or other short pasta)
• 1 Tablespoon butter
• 1/4 cup Parmesan (finely grated, plus more for serving)
• 2-3 Tablespoons Fresh basil or parsley (chopped, plus more for serving)
• Salt and freshly ground black pepper

Preparazione

1. 1

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving the pasta cooking liquid.

2. 2

   Heat olive oil in a skillet over medium heat. Add onion, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onion is very soft, about 5 minutes. Add the garlic and cook, stirring, until softened and beginning to turn golden around edges, about 2 minutes (don't let the garlic burn or it will be bitter).

3. 3

   Add the tomato paste to the skillet and cook, stirring constantly, until slightly darkened about 1 minute. Add the mushrooms then add the marsala. Season with a pinch more salt. Cook, stirring often, until the mushrooms are softened, about 5 minutes.

4. 4

   Add cream and pasta cooking water to the skillet. Add cooked pasta and a knob of butter. Cook, stirring, until the sauce coats the pasta well, adding additional pasta cooking water if sauce is too thick. Stir in Parmesan and basil.

5. 5

   Taste and season with additional salt and freshly ground pepper. Serve garnished with additional Parmesan and fresh basil or parsley.