Ingredients: |
Ingredients: 3 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
6 garlic cloves, thinly sliced
¼ cup double-concentrated tomato paste
12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), tough stems trimmed, coarsely chopped
¼ cup heavy cream
Freshly ground black pepper
12 oz. rigatoni or other short pasta
2 Tbsp. unsalted butter
1 oz. Parmesan, finely grated (about ½ cup), plus more for serving
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Directions: |
Directions:Step 1
Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 68 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes.
Step 2
Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 68 minutes.
Step 3
Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragł is slightly thickened, 1317 minutes. Taste and season with pepper and more salt as needed.
Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
Step 5
Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragł. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes.
Step 6
Divide pasta among shallow bowls or plates and top with more Parmesan. |
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