Pappardelle al Ragù di Porcini

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers a similar flavor profile without alcohol.

Prepare the sauce by cooking the chopped shallot in olive oil until translucent.

Add the fresh porcini mushrooms (or rehydrated dried porcini) and sauté until tender.

Incorporate the tomatoes (either fresh or canned) and let simmer to develop flavors.

Cook the pappardelle in salted boiling water until al dente, then drain.

Combine the pasta with the sauce, adding fresh herbs like thyme and parsley, and finish with a knob of butter.

Cooking Techniques

Spice Level:

Dietary

Allergens