RECIPE: Wild Mushroom Ragu with Bucatini

Basia HellwigOctober 22, 20101 Mins read26 Views

WITH MUSHROOMS POPPING UP IN THE WOODS and in markets, this seemed like the perfect Friday night dinner this week. I did some one-stop shopping for the ingredients at Eataly, where I found shitakes and chanterelles, along with Barilla dried bucatini and prosciutto. (This recipe is a perfect example of the Mediterranean meat-as-condiment idea.)

Serves 4

2 tbs extra-virgin olive oil

1 small carrot, finely chopped

1 small celery stalk, finely chopped

1 small onion, finely chopped

3½ ounces prosciutto (sliced ⅛-inch-thick), cubed*

1¼ pound mixed wild mushrooms, such as shitake, chanterelle, trumpet or blue foot, trimmed and halved

¼ cup vegetable broth

¼ cup water

Salt

Freshly ground black pepper

¾ pound bucatini or spaghetti

½ cup heavy cream

*Although I didn’t use it today, Citterio makes a 4 oz. package of cubed prosciutto (with no weird additives—ham and sea salt are the only two ingredients) that’s super convenient.

Heat oil in a large skillet over medium heat. Add carrot, celery, onion and prosciutto; reduce heat and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, broth, water and pinch salt and pepper; stir to combine. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.

Bring a large pot of salted water to boil. Add pasta and cook until al dente. While pasta is cooking, warm cream to a simmer. Drain pasta, transfer to a large serving bowl, add hot cream and mushroom mixture, and toss to combine. Season with salt and pepper, and serve.

Adapted from a recipe in La Cucina Italiana.