Traditional recipes

Pasta Sauce with Mushrooms recipe

Pasta Sauce with Mushrooms recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

A classic tomato-based pasta sauce, which is rich and delicious. Enjoy over freshly cooked pasta.

32 people made this

IngredientsServes: 4

  • 450g tinned whole plum peeled tomatoes
  • 5 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 450g mushrooms, sliced
  • 450g passata
  • 225g tomato puree
  • 1 green pepper, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil leaves

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. In a liquidiser, chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
  2. Add liquidised tomatoes, passata, tomato puree, chopped green peppers, oregano and basil. Bring to the boil, then lower to medium low, cover and stir every now and again. Cook and reduce about 1 to 2 hours or to your liking.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (14)

by Jill

This sauce was very good and easy, however I did skip the green pepers, and added meat and it still turned out good. Thanks for sharing your recipe, my family loved it!-06 Aug 2005

by MOLLE888

Delicious! My boyfriend loved this sauce. I was so angry because the mushrooms I had went bad, so I had to leave them out. The sauce was great without them, though!-09 May 2007

by CATHY W.

This is such an easy recipe! It came out wonderful and I used the sauce for eggplant parmigiana. Thank you for sharing!-25 Dec 2000


Creamy Pasta With Mushrooms (Pasta ai Funghi) Recipe

Why It Works

  • Adding gelatin to chicken stock gives the final sauce a glossy, pasta-coating finish.
  • A splash of fish sauce gives fresh mushrooms a subtle savory boost.
  • Fresh parsley balances the earthy richness of the dish.

Even though mushrooms are generally equated with the cool months of autumn, there are plenty of wild mushrooms that hit their seasonal peaks at other times of the year. Plus, modern cultivation methods have made a variety of fresh 'shrooms available year-round, which is great news for those of us who love cooking and eating them all the time.

For this rich and hearty pasta ai funghi, we brown a mix of fresh mushrooms in a hot skillet and then cook them down into an earthy sauce with aromatics, white wine, and gelatin-enriched chicken stock. Many mushroom pasta and risotto recipes call for expensive dried porcini mushrooms—and there's no arguing that they pack a ton of savory flavor in a small package—but you can make delicious versions of both dishes without them. Here, we use a (very non-traditional) splash of fish sauce to give the mushrooms a savory boost. Finishing the sauce with butter and Parmesan cheese gives it a creamy richness, and a handful of chopped fresh parsley leaves offer a pop of brightness.

You can decide whether to pair the sauce with dried pasta or delicate, fresh egg-dough noodles. Either way, this comforting cool-weather dish is perfect for a cozy evening at home any time of the year.


  • 8 ounces whole-wheat pasta, such as fusilli or rotini
  • 3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas
  • 1 teaspoon extra-virgin olive oil
  • 2 ounces sliced prosciutto, diced
  • 2 cloves garlic, minced
  • 2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)
  • 1 tablespoon all-purpose flour
  • ¼ cup white wine
  • 1 cup reduced-sodium chicken broth
  • ¼ cup whipping cream
  • Lots of freshly ground pepper, to taste

Bring a large pot of water to a boil. Add pasta and peas cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta return to the pan, add the mushroom sauce and toss to coat.


Creamy Pine Mushroom Pasta

We’re fortunate to live in a place with an abundance of wild mushrooms. Many people make a living around these parts picking and selling gourmet wild mushrooms such as Matsutake or Pine mushrooms and Chanterelle. I’ve been learning about foraging for mushrooms for a few years now. There’s a lot to know, you certainly don’t want to take chances when it comes to mushroom identification. That being said, I know a lot of people are afraid of picking mushrooms, fear not! There are a multitude of great reference books, online forums, and most areas have local experts who can help you to learn your regions edible mushrooms. There are few things I enjoy more than finding delicious wild mushrooms in their natural habitat, it’s like finding gold!

The white mushrooms are pine and the orange are lobster- also a delicious and easy to identify edible mushroom

Matsutake and Pine mushroom are terms often used interchangeably, but in actuality they aren’t the same mushroom, although the taste and appearance are very similar. Matsutake mushrooms grow in Japan and Korea, although very rare. Here in the Pacific Northwest, what we sometimes refer to as Matsutake, are actually Pine mushrooms and they are different, though commercially picked Pine mushrooms are mainly sent to Japan. Some say a perfect specimen can cost up to 100$, for one mushroom! Around here they still fetch a handsome price of about 22$/lb.

Hsiao-Ching Chou wrote, “The matsutake resembles the truffle, which lends its perfume to any preparation it encounters. A broth with several slices of a pine mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released.”

“These edible mushrooms are prized in Japan, both for their flavor and meaning. To this day they’re still given as important gifts, meant to symbolize fertility and happiness One of the earliest records of Japanese matsutake is a 759 A.D. poem celebrating its virtues. ” This proved true when I gifted some Japanese friends with a bag of pines. The acclamation I received was beyond my expectations. They took big whiffs of the mushroom filled bag, their faces beaming with the smile of a mycophile. One last thing- the aroma of the of the matsutake is absolutely incomparable to any other mushroom. They are potent and unmistakable, once you’ve smelled one you will not forget. David Arora, author of Mushrooms Demystified (the BEST North American guide to wild mushrooms), describes the smell of a matsutake as a combination of wet socks and red hots. It’s a cinnamon, pine, wet forest soil smell that is just absolutely narcotic in my humble opinion. Cooking with such an ingredient is a dream, every few minutes I stop and just smell, breathing in the forests underground essence, it’s truly intangible.

We harvested quite the bounty, and let me tell you I have been noshing on mushrooms all week long. Thou shall not waste! I’ve cooked with pine mushrooms in many different ways. I try to keep it simple, this recipe is one of my favourites, the broth is infused with pine mushroom essence and a touch of cream. The crispy shallots and sage offer a robust combination of tastes on top of the creamy mushroom sauce. Spaguetti squash is so lovely this time of year and keeps things light but regular pasta is delicious as well.


Preparation

Step 1

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Step 2

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Step 4

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Step 5

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over season with pepper.

How would you rate Pasta with Mushrooms and Prosciutto?

I rarely post a review. But, this recipe was absolutely awesome!! My husband is not a fan of mushrooms, but he liked it as well. I added a little Mizithra cheese on top, and it was absolutely delicious!! I highly recommend this recipe!!

Love it! Easy to prepare and have a good taste, delicious

Fantastic--easy to throw together and tastes like so much more effort than was required.

Outstanding! I've made it twice bot were perfect.

Yum! Goes into the bucket with our Mushroom Risotto and other mushroom recipes, into the standard rotation.

One word: incredible. So easy to put together and absolutely delicious. Followed the recipe exactly in terms of the directions, but did substitute the pappardelle for a different air-dried pasta. Topped with off with a bit of shredded fontina and a light squeeze of lemon to cut through the fattiness of the cream and prosciutto.

Bland. Would have been better with: shallot (and garlic) cooked before adding mushrooms, lemon/something acidic, more prosciutto, cheese to finish. It was filling and easy to make.

For how easy this is, I can't believe how delicious it is. It's like restaurant-level good.

made this today! i love it so much! my mom likes it too. will definitely make again!! we didn't have pappardelle in the supermarket so i used fettuccine. also added around 1 tablespoon or more of cream, and 2 or more strips of prosciutto. perfect.

SO delicious, pretty simple and easy, and love an easy clean up! Make it, you will love it!

This dish received rave reviews from the whole family. Definitely will be making again and again. Not too many ingredients, but a really elevated dish. A must-try. Keep at it, Claire!

Holy moly this is tasty AF. I haven’t been in the mood to cook much lately but this recipe brought me back to life! I used amazing oyster mushrooms from the market and followed the recipe exactly as is, except I used linguini instead of fettuccini. The flavors are so perfect, salty, buttery, creamy. I highly recommend.

This effing shiz is so good. Claire Saffitz never disappoints. It is such a comfort pasta mmmmmm so rich and delicious. Maybe not the healthiest but. we’re not exactly here for health.

I made this for my college friends and we devoured it in less than 10 minutes! It's delicious and so easy. I used green onions instead of shallots.

Great recipe! Easy to make and delicious. I used Cremoni, oyster, and baby Bella mushrooms. My supermarket rarely has papardelle so I made my own by just rolling out the dough thin and cutting ribbons.


  • Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce.
  • In a heavy bottomed saucepan, saute onion and garlic in olive oil, add mushroom and wine.
  • Once the wine has evaporated, add some of the water in which shitake mushroom was soaked.
  • Add salt, herbs and cook for 5-6 minutes.
  • Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve at once.

shitake mushroom (soaked in warm water for 15 minutes), fresh mushroom-sliced, onion, garlic clove, fresh thyme or fresh parsley, white Wine, whole wheat pasta-penne or linguine, salt and pepper


The pasta

First, though, you will need to select a pasta (this sauce would also work with polenta). Penne is the most popular choice, suggested by Del Conte and Hazan, with the latter also mentioning garganelli or radiatori. ATK recommends campanelli or farfalle, while Harris suggests pappardelle, tagliatelle or fettuccine Ottolenghi and Belfrage don’t specify, but the picture in their book seems to show their ragu tossed with fresh tagliatelle, which is also the choice of The Silver Spoon. Clearly, it is a matter of preference, but such a chunky sauce seems lost on penne and radiatori, where the openings are too small to allow much ingress. I prefer longer shapes – tagliatelle or pappardelle – and fresh, too, to match the richness of the sauce. But use whatever you have handy: the sauce is the star here.


Bucatini Pasta & Mushrooms

For this simple, quick-cooking dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat. It’s the perfect match for tender strands of bucatini and earthy sautéed mushrooms.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl gently break apart with your hands.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.

To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Tips from Home Chefs

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Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Roughly chop the almonds. Combine in a bowl. Place the tomatoes in a separate bowl gently break apart with your hands.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.

To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!


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