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Cavatelli with Mushroom Ragù

  • 6servings
  • 50minutes
  • 427calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (1/2-ounce) dried porcini mushrooms

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 tablespoon(s) garlic paste

  4. 1 jar(s) (25-ounce) tomato-basil or marinara sauce

  5. 1/2 teaspoon(s) kosher salt

  6. 1/2 teaspoon(s) freshly ground black pepper

  7. 1 1/2 pound(s) frozen cavatelli pasta or dried orecchiette pasta

  8. 1 cup(s) part-skim ricotta cheese

  9. Freshly grated or shaved Parmigiano-Reggiano cheese

  10. More Pantry Staples

  11. 2 ounce(s) sliced pancetta , chopped

  12. 4 shallots , halved, thinly sliced

  13. 1 package(s) (10-ounce) cremini mushrooms , sliced

  14. 1 package(s) (8-ounce) white mushrooms , sliced

  15. 1/4 cup(s) finely chopped Italian parsley

  16. 1 tablespoon(s) minced fresh rosemary

  17. Mixed green salad with vinaigrette dressing

Instructions Jump to Ingredients ↑

  1. Soak porcini mushrooms in 1 cup boiling water 15 minutes, or until softened. Drain through a sieve lined with a paper towel, reserving mushroom water. Finely chop mushrooms. Bring a large pot of lightly salted water to a boil for pasta.

  2. Meanwhile, heat oil in a heavy 5-quart saucepan over medium-high heat. Add pancetta, shallots, and porcini mushrooms; sauté 4 minutes, or until shallots have softened. Add cremini and white mushrooms, parsley, rosemary, and garlic; sauté 8 minutes, or until mushrooms are a rich golden brown. Pour reserved mushroom water into mushroom mixture; boil 5 minutes, until all liquid has evaporated.

  3. Add tomato sauce and bring to a simmer; simmer uncovered 5 minutes. Season with salt and pepper; keep warm.

  4. Add pasta to boiling water and cook according to package directions. Drain; add to sauce and toss to coat well; cook, stirring 1 minute, so that pasta absorbs some sauce. Serve immediately, topped with ricotta and grated cheese, with a mixed green salad with vinaigrette dressing, if desired.

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