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Fettuccine with Mushroom and Tomato Ragù

Fettuccine with Mushroom and Tomato Ragù

By Rose HattabaughMarch 28, 2021

  • Makes
    4-6 servings
  • Cook Time
    35 minutes

When developing this pasta dish, we had in mind the Genovese porcini mushroom sauce called tocco de funzi. We found, however, that we could coax rich, meaty flavor simply from cooking out the moisture from a generous amount of cremini mushrooms, so we skipped the pricy porcinis. Rosemary and white wine add balancing herbal notes and acidity. We like the ragù on wide, strand-shaped pasta, but it also works well with short, chunkier shapes such as penne and cavatappi.

Tip

Don’t forget to reserve some pasta water before draining the pasta. Adding some of the starchy seasoned liquid while tossing the pasta with the sauce creates a silky, clingy consistency.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    pound cremini mushrooms, halved if large, thinly sliced

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • 2

    tablespoons finely chopped fresh rosemary

  • ½

    cup dry white wine

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 1

    pound dried fettuccine or tagliatelle pasta

  • 2

    ounces Parmesan cheese, finely grated (1 cup)

Step 1

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the mushrooms, ½ teaspoon salt and 1 teaspoon pepper, then cook, stirring often, until the liquid released by the mushrooms has evaporated, 5 to 7 minutes.

Step 2

Add the remaining 2 tablespoons oil, the onion and garlic. Cook, stirring occasionally, until the onion has softened, 3 to 5 minutes.

Add the rosemary and wine, then cook, stirring, until the liquid has almost completely evaporated, about 3 minutes. Stir the tomatoes with juices into the mushrooms.

Bring to a simmer, then reduce to medium and cook uncovered and stirring occasionally, until the sauce is thick and most of the moisture has evaporated, about 10 minutes.

Step 3

While the sauce cooks, in a large pot, bring 4 quarts water to a boil. Add the fettuccine and 1 tablespoon salt, then cook, stirring occasionally, until al dente.

Reserve 1 cup of the cooking water, then drain and return the pasta to the pot. (If the sauce is ready before the pasta is drained, remove the skillet from the heat and cover to keep warm.)

Step 4

Add the sauce and half the Parmesan to the pot with the pasta, then toss until well combined, adding reserved pasta water as needed so the sauce coats the noodles. Serve drizzled with additional oil and sprinkled with the remaining Parmesan.