Recipe by Rachel Ray
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
- 3 cups chicken or beef bone broth
- About 1 1/2 cups dried porcini mushrooms
- 3 tbsp. EVOO
- 6 oz. meaty pancetta, finely chopped
- 3 shallots, finely chopped
- 4 large cloves garlic, chopped
- 2 tbsp. finely chopped rosemary
- 2 tbsp. finely chopped fresh sage
- Salt and pepper
- 1 cup Tuscan white wine
- 1 can (14 oz.) diced or crushed fire-roasted tomatoes
- 1 1/2 cups passata or tomato puree (half of a 24-oz. bottle or 1 can)
- 1 lb. pappardelle
- 1/2 cup heavy cream
- 3/4 cup grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving
1. In a medium pot, bring the broth and the dried mushrooms to a low boil over medium heat. Let simmer until softened, 12 to 15 minutes.
2. Bring a large pot of water to a boil for the pasta.
3. In a deep skillet or Dutch oven, heat the EVOO, three turns of the pan, over medium. Add the pancetta. Cook, stirring, until the fat renders, about 3 minutes. Add the shallots, garlic, rosemary, and sage; season with salt and pepper. Stir until the shallots soften, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half, about 5 minutes.
4. Using a slotted spoon, transfer the porcinis to a work surface and chop. Add them to the sauce, then add most of the broth, leaving the last few tablespoons in the pot to avoid any grit that may have settled.
5. Add the tomatoes and passata to the sauce. Reduce the heat to medium-low and let the sauce simmer.
6. Salt the boiling water, add the pasta, and cook 1 minute less than the package directions. Drain the pasta.
7. Stir the cream into the sauce.
8. Toss the pasta with the sauce. Add the cheese; season. Divide the pasta among shallow bowls, passing more cheese at the table.