Description
Pappardelle with Wild Mushroom & Leek Ragu & Pecorino. A comforting Mediterranean pasta dish for lovers of rich, earthy flavors. Your new favorite!
Ingredients
Scale
- Ragu Base Essentials:
- 2 tbsp olive oil
- 2 large leeks, cleaned and thinly sliced
- 4 cloves garlic, minced
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (optional)
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 3 sprigs fresh thyme
- 1 bay leaf
- Pasta & Finishing Touches:
- 12 oz pappardelle pasta
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
- Seasonings:
- Salt and freshly ground black pepper to taste
Instructions
- Prep Your Veggies, Get Ready!: First things first, let’s get those leeks and mushrooms ready for our Pappardelle with Wild Mushroom & Leek Ragu. Trim the dark green parts off your leeks, then slice them down the middle and rinse them *really* well under cold water to get rid of any hidden grit. Trust me, I speak from experience! Slice them into half-moons. Clean and slice your mushrooms too. Mince your garlic. Get everything prepped because once you start cooking, things move quickly, and you don’t want to be scrambling. It’s all about mise en place, right?
- Build the Flavor Base for your Pappardelle with Wild Mushroom & Leek Ragu:: Heat a generous glug of olive oil in a large, deep skillet or Dutch oven over medium heat. Add your sliced leeks and a pinch of salt. Cook them down gently until they’re soft and slightly caramelized, about 8-10 minutes. This is where the sweetness comes out, and honestly, the smell is just divine! Don’t rush this step; it’s crucial for the depth of flavor in your Pappardelle with Wild Mushroom & Leek Ragu. I always try to be patient here, even when my tummy is rumbling.
- Sauté Mushrooms & Garlic:: Now, crank up the heat slightly. Add your sliced mushrooms to the pan. Let them cook, stirring occasionally, until they release their liquid and start to brown, about 7-10 minutes. This browning adds so much flavor! Then, stir in your minced garlic and red pepper flakes (if using). Cook for just another minute until fragrant – don’t let the garlic burn, that’s a mistake I’ve made too many times, and it just turns bitter. The aroma now? Simply intoxicating!
- Simmer the Ragu:: If you’re using white wine, now’s the time to pour it in and let it bubble away for a minute or two, scraping up any delicious browned bits from the bottom of the pan. Then, add the crushed tomatoes, vegetable broth, fresh thyme sprigs, and the bay leaf. Give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or even longer if you have time. The longer it simmers, the more the flavors meld into that beautiful Pappardelle with Wild Mushroom & Leek Ragu.
- Cook the Pappardelle:: While the ragu is simmering, bring a large pot of salted water to a rolling boil. Add your pappardelle pasta and cook according to package directions until al dente. This is where I always forget to salt the water enough, so don’t be like me! You want the pasta to have a little bite. Once cooked, reserve about a cup of the starchy pasta water before draining. That starchy water is liquid gold for emulsifying the sauce later, trust me on this one.
- Combine & Finish Your Pappardelle with Wild Mushroom & Leek Ragu:: Remove the bay leaf and thyme sprigs from the ragu. Add the drained pappardelle directly to the ragu in the skillet. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick. This helps the sauce cling to the pasta beautifully. Stir in a generous handful of freshly grated Pecorino Romano cheese and chopped fresh parsley. Give it one last gentle stir, and taste for seasoning. It should look rich, smell heavenly, and taste like pure comfort.