Description
Savor rustic Pappardelle Wild Mushroom Ragu with leeks & Pecorino. A comforting Mediterranean dish, perfect for pasta lovers. Warm, authentic, and easy.
Ingredients
Scale
- Hearty Ragu Base:
- 1 tbsp olive oil
- 2 large leeks, white and light green parts, thinly sliced and well-rinsed
- 4 cups mixed wild mushrooms (cremini, shiitake, oyster, etc.), roughly chopped
- 2 cloves garlic, minced
- 1 large shallot, minced
- Aromatics & Flavor Builders:
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cups vegetable broth, low sodium
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper to taste
- Pasta & Finishing Touches:
- 12 oz pappardelle pasta (fresh or dried)
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- Extra virgin olive oil, for drizzling
- Optional Depth & Garnish:
- Pinch of red pepper flakes (for subtle warmth)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Veggies: First things first, get all your chopping done. Slice those leeks thin, mince the garlic and shallots, and roughly chop your mushrooms. This is where I always make a mini mess, honestly, but it saves so much stress later. Don’t forget to clean those leeks thoroughly—sand is not a seasoning!
- Sauté the Aromatics: Heat a glug of olive oil in a large, deep skillet or Dutch oven over medium heat. Toss in your leeks, garlic, and shallots. Sauté until they’re soft and fragrant, about 5-7 minutes. You want them translucent, not browned. The kitchen starts to smell so good already, you’ll see!
- Brown the Mushrooms: Now for the star of this Pappardelle Wild Mushroom Ragu! Add your chopped wild mushrooms to the pan. Don’t crowd the pan, or they’ll steam instead of brown. Work in batches if you need to. Let them get deeply golden and release their moisture, stirring occasionally, for about 8-10 minutes. This is where the magic umami develops, so be patient.
- Build the Ragu Base: Pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it simmer until almost evaporated, then stir in the vegetable broth, fresh thyme, and rosemary. Bring it to a gentle simmer, reduce the heat to low, and let your Pappardelle Wild Mushroom Ragu gently bubble for about 20 minutes, allowing the flavors to meld beautifully.
- Cook the Pappardelle: While the ragu simmers, bring a large pot of salted water to a rolling boil. Add your pappardelle and cook according to package directions until al dente. This is crucial! Undercooked pasta is a tragedy, overcooked is just sad. I always taste a piece before draining, just to be sure.
- Combine & Serve: Drain the pappardelle, reserving about a cup of the pasta water. Add the cooked pasta directly to the skillet with the Pappardelle Wild Mushroom Ragu. Toss everything together, adding a splash of pasta water if needed to create a luscious sauce that clings to every ribbon. Taste and adjust seasoning. Serve immediately with a generous shower of grated Pecorino Romano and an extra drizzle of good olive oil. Pure comfort!