pappardelle with mushrooms, rosemary, and tomatoes

Looking for a quick and easy pasta dish for a weeknight dinner? This one is perfect! However, the dish came out drier than expected. I prefer a more sauce-y product and if you do too, then double the sauce recipe. It is mild and very flavorful. For more bite, add red pepper flakes to taste. This is a vegetarian dish but don’t let that stop you from trying it!   The guys in my family object to eating their vegetables without some protein, so I added a cupful of slivered turkey ham to the pasta.

Pappardelle with  mushrooms, rosemary, and tomatoes

Serves 8 as a side dish or 4 as a main course


2 tablespoons extra ­virgin olive oil
1 large shallot, minced 2 garlic, minced
1/2 cup dry white wine (I substituted 1/2 cup apple juice. White grape juice is fine too.)
1 (15­ounce) can diced tomatoes with juice (I recommend any flavored diced tomatoes.)
1 teaspoon chopped fresh rosemary
1/2 cup low ­sodium chicken or vegetable broth
1/4 cup heavy cream or half and half (optional. Using it will result in a pale sauce.)
Kosher salt and freshly ground black pepper
1 pound homemade or store ­bought pappardelle, or other wide pasta (I used garlic and herb pappardelle)
1 pound assorted wild mushrooms, washed well
Grated Parmesan cheese, for serving


1. In a large saucepan, heat 1 tablespoon of the oil over low heat and sauté the shallot and garlic until fragrant and translucent, about 3 minutes. Add the white wine, increase the heat to medium, and simmer until the wine has reduced by three ­quarters, about 5 minutes. Add the tomatoes and rosemary and continue cooking until the sauce has thickened, about 15 minutes. Add the broth and cook until thickened slightly, about 10 more minutes. Stir in the cream, if desired; simmer for one more minute, and season with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Transfer the sauce to a blender and blend the sauce; keep warm.
4. Cook the pasta in the boiling water until it is tender but still al dente; drain (do not rinse) it and set aside.
5. While the pasta is cooking, heat the remaining tablespoon of oil in a large skillet over high heat and sauté the mushrooms until they are golden brown, stirring occasionally, about 10 minutes. Season them lightly with salt and pepper. Cook’s Note: I added a cupful of slivered turkey ham slices to the mushrooms.
6. Add the tomato sauce and pasta to the skillet, tossing to blend. With a large serving fork, twirl the pasta and transfer it to serving bowls. Top each portion with extra sauce [Cook’s Note: if there is any!] and grated Parmesan cheese.

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