Name: Porcini Mushroom, Tomato & Rosemary Pasta Recipe
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 20g dried porcini mushrooms; 200ml boiling water; 3 tbsp olive oil; 1 onion, finely chopped; 2 large sprigs rosemary, leaves picked and finely chopped; 1 tsp chilli flakes; 2 x 400g cans chopped tomatoes; 400g rigatoni; 30g parmesan, finely grated

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Introduction

This porcini mushroom, tomato, and rosemary pasta is a rich and comforting dish that combines earthy mushrooms with fragrant herbs and a tangy tomato sauce. Perfect for a cozy dinner, it’s simple to make yet full of deep, satisfying flavors.

A white bowl with a blue decorative pattern around the rim holds rigatoni pasta covered with a thick red tomato sauce, bits of cooked vegetables or mushrooms mixed in, and a sprinkle of finely grated white cheese on top. The bowl sits on a pale green-edged white plate, which rests on a green and cream checkered cloth on a white marbled surface. A woman's hand is grating more cheese over the pasta from above. Nearby, there is a clear cup with a dark red drink and a knife with a pink handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20g dried porcini mushrooms
3 tbsp olive oil
1 onion, finely chopped
2 large sprigs of rosemary, leaves picked and finely chopped
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
400g rigatoni
30g parmesan, finely grated

Instructions

Step 1: Place the dried porcini mushrooms in a jug and pour over 200ml of boiling water. Set aside to soak for 20 minutes. Drain the mushrooms, reserving the soaking liquid, then roughly chop the mushrooms and set them aside.
Step 2: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for 10-15 minutes until softened and just starting to brown. Stir in the chopped rosemary and chilli flakes, cooking for another 30 seconds.
Step 3: Add the chopped mushrooms along with most of the reserved soaking liquid, leaving behind about 1-2 tablespoons to avoid grit. Bring to a simmer and reduce the liquid until mostly absorbed.
Step 4: Stir in the chopped tomatoes, bring to a gentle simmer, then reduce the heat very low. Cook the sauce for 1 hour, stirring often to prevent it from sticking to the pan.
Step 5: Meanwhile, cook the rigatoni following the package instructions until al dente. Drain the pasta well, reserving a mug of the cooking water.
Step 6: Stir the pasta into the sauce with a splash of the reserved pasta water. Mix thoroughly, adding more water if needed to loosen the sauce. Season to taste and serve topped with grated parmesan.

Tips & Variations

For added depth, try using a mix of wild mushrooms along with the porcini.
If you prefer less heat, reduce or omit the chilli flakes.
Substitute rigatoni with penne or another tubular pasta if preferred.
Adding a splash of cream or butter at the end can enrich the sauce for a silkier texture.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

A white bowl with dark green floral patterns around the rim filled with rigatoni pasta coated in chunky red tomato sauce with bits of vegetables and mushrooms, topped with a generous layer of finely grated white cheese. Above the bowl, a woman's hand holds a block of cheese, sprinkling fine shreds onto the pasta, some falling softly. The bowl rests on another white plate with a green rim, all set on a white marbled surface covered partially by a black-and-white checkered cloth and a green striped cloth. To the left, there is a glass of dark iced drink and a fork with a pale pink handle lying on the cloth. The background is softly blurred in purple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Yes, fresh porcini can be used but they have a milder flavor. Use about 150-200g fresh porcini, cleaned and sliced, and sauté them before adding to the sauce. You can omit soaking and soaking liquid steps.

What can I do if my sauce is too thick?

If the sauce becomes too thick, gently add reserved pasta cooking water or a little vegetable stock to reach the desired consistency. Stir well to combine.