Looking for an out of the box Pasta recipe that delivers sophistication without the high dollar. Look no further as this Creamy Mushroom Ragu Pappardelle will have dinner on a budget for date night and no one has to know. A cream sauce filled with meaty Mushrooms, Onions and morsels of Pancetta served over thick luscious Pasta. It is only as fancy as you want to make it.
Pasta has always been my favorite go to. I mean who doesn’t love Pasta? I am always on the look for something different to try and along comes the Pappardelle. Pappardelle are wide noodles similar to thick ribbons. The pasta dough is typically made with eggs and due to the size of the noodle, it pairs well with rich and hearty sauces. This was my opportunity to try out a rich but light tasting sauce and challenge myself to come up with a recipe that will hold up against Pappardelle Pasta.
Creamy Mushroom Ragu Pappardelle provides a light creamy based sauce that is not intended to be an abundance in provision. It’s merely meant to coat the pasta with beautiful flavors but allow the pasta to shine as well. The blend of meaty mushrooms provides the texture while the pancetta infuses the sauce with flavor. With the addition of garlic, onions and an array of seasonings, dinner is done in no time. Perfect for date night and with a little skill in plating and love, no one needs to know you didn’t just spend hours preparing a meal for them. Serve with a side salad, warm garlic bread and a glass of Chardonnay and enjoy.
Creamy Mushroom Ragu Pappardelle
Equipment
- Deep Skillet
- Pot
- Cutting Board
- Knife
Ingredients
Protein
- 6 oz Pancetta Diced
Produce
- 8 oz Portabella Mushrooms Sliced
- 8 oz Shitake Mushrooms Sliced
- 1 Yellow Onion Peeled and sliced thinly.
- 2 Tomatoes (Optional) Diced
- 2 tbsp Garlic Minced
Dairy
- 3 cups Heavy Cream
- 1/2 cup Italian Blend Cheese Shredded
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tsp Adobo
- Red Pepper Flakes
- Ground Black Pepper
Pasta
- 10 oz Pappardelle Pasta May substitute for your preferred pasta.
Oil
- Olive Oil
Instructions
Pasta
- Bring a pot of water on medium/high to a rapid boil. Salt the water generously.
Sauce Preparation
- Heat skillet up on medium/high giving it a generous drizzle of Olive Oil.
- Add minced Garlic and begin sautéing for a couple of minutes or until it becomes fragrant.
- Place diced Pancetta into the pan and continue sautéing with Garlic until the fat begins to render and starts to brown.
- Add sliced Onions and Mushrooms and mix all together to incorporate.
- Season with Garlic Herb Seasoning, Onion Powder, Adobo and a couple pinches of Black Pepper.
- Stir and continue cooking until Vegetables soften.
- Add diced Tomatoes (Optional) and stir to incorporate.
- Gently add Heavy Cream and Italian Blend Cheese and a couple pinches of Red Pepper Flakes.
- Mix all ingredients together and continue to stir periodically until it begins to simmer and thicken. This can take approximately 10-12 minutes or so. At this point, taste sauce to see if additional seasonings are needed.
- Once thickened, lower cooking temperature to medium/low still periodically stirring.
Pasta – Meanwhile
- Add the Pappardelle Pasta or Pasta of your choice into Boiling Water.
- Cook according to package Directions.
- Reserve 1 cup of Pasta Water in case needed for sauce.
- Drain Pasta.
Bring it Together
- Add the Pasta directly into the Cream Sauce.
- Using tongs, gently toss the Pasta being sure to coat everything. You may add a little of the reserved Pasta Water to give it a more creamier texture if needed.
- Garnish with fresh Herbs of your preference and additional shredded Italian Blend Cheese and serve immediately.
