Tagliatelle con Porcini Ragu – Mushroom Ragu


Well, you probably know me well enough by know to know that a sauce recipe would be coming right after a homemade pasta recipe didn’t you? 😉

As I’m sure you’ve heard, I recently got an Imperial Pasta Maker & I couldn’t be happier. It’s an amazing machine & I’m going to be whipping up lots of  fresh pastas over the next  few months. If you’d like, here’s the basic recipe for Homemade Pasta.

This sauce goes perfect with any type of pastas you might be using (homemade or boxed – really I won’t tell, I use them too. If you look in my pantry right now you’d see a load of Barilla boxes) If there’s one thing that I always have on hand it’s pasta! Really! But I’m sure that doesn’t surprise you!  We might be out of everything else but we’ll have pasta LOL.

On this particular day I had an abundance of mushrooms & thought a mushroom ragu would go perfect with the fresh Tagliatelle that I had just made. Most of the ingredients in this recipe you should have on hand. I am going to get around to writing that “what you reallly should have in your pantry” post one of these days. If you don’t have San Marzano Tomatoes you can use any other canned tomatoes or even fresh tomatoes. I just like the juicyness of the San Marzano tomatoes & they have a bright red amazing color to them. It’s a quick sauce you can whip up in no time. Feel free to substitute a mix of mushrooms if you like! The more the merrier! Personally I can’t get enough of mushrooms!

What’s your go-to pasta sauce?


What you’ll need:
2-3 San Marzano Tomatoes in sauce
1 package of portabello mushrooms – sliced
2 cloves of fresh garlic – minced
1/2 onion – chopped
pinch of red pepper flakes
extra virgin olive oil
Parmigiano Reggiano – to garnish
Flat Leaf Italian Parsley – roughly chopped to garnish

What to do:
In a large saute pan over medium heat add a few turns of olive oil. When oil is heated add onions & saute until translucent – just a few minutes. Add minced garlic. Add in tomatoes and season with salt & pepper. Allow to cook a few minutes. Add in pepper flakes & mushrooms. Reduce heat to low and allow to simmer.

While sauce is simmering put on large pot of water to boil. Season generously with salt. When water comes to a rolling boil add in your homemade Tagliatelle. Cook for 2-3 minutes until al dente. (If you’re using a boxed pasta, cook according to box directions) Drain your pasta reserving a ladle full of pasta water. Place pasta into sauce pan along with the reserved pasta water. Garnish with freshly grated Parmigiano Reggiano & fresh flat leaf Italian Parlsey.

Buon Appetito!

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  1. 2

    My kind of dish.

  2. 3
    Wendy Smith /

    I can’t get enough mushrooms either, YUM!

  3. 4

    My go-to pasta sauce (once a week, lately) is a rosemary cream sauce. During the summer we are lucky to have abundant fresh rosemary from our garden.

    You can find my post about it here: http://kitchenwitchcookie.wordpress.com/2009/04/09/rosemary-baby/

    I may have to try this one and start rotating!


    • 4.1

      Casey, your sauce sounds delish! Will have to give that a try! Thanks for sharing!

  4. 5

    Your mushroom ragu looks great! I love pasta with mushrooms.

    • 5.1

      Thanks Lisa! As you can probably tell, I have a lot of recipes with mushrooms on the site (risotto con funghi, chicken marsala, & napa valley stuffed pork tenderloin just to name a few) They’re so flavorful.

  5. 6

    Nice website =)

  6. 7
    Debi Toews /

    Sounds wonderful! My go-to-pasta that friends and family love for me to make them is Spaghetti All’Arrabiata. Fast and easy and oh so good. Keep the sauces coming! We’re pasta fiends.

    • 7.1

      Ciao Debi! We love pasta arrabiata as well! It’s on my very long long list of recipes to get up on the site! Thanks for reminding me. I might have to move it up a little closer to the top!

  7. 8

    I love your sauce and how lucky you got a great pasta making machine!

    I had one that I got for a wedding present, tried it once, and then that was it. Later on I gave it to my kids for their play dough!

    My go-to sauce is:

    1 26 ounce can of crushed tomatoes
    1 14 oz. can of tomato sauce
    1 green pepper, 1 onion, 4 cloves of garlic, all pureed to they are like liquid. Add that to the sauce. Salt and pepper, worchestire sauce (I never know how to spell that!), hot sauce, parmesan cheese, and oregano. It’s so good! It makes a lot, but I love the leftovers and with a family of 5 to feed, its so much cheaper to make it than buy it!

    Thanks for posting your recipe!

    • 8.1

      Thanks Jenn! I completely understand, I have a family of five to feed as well 😉 Your sauce sounds delish. Love the inclusion of hot sauce! Thanks for sharing.

  8. 9

    Looks great and easy to manage!!

  9. 10

    Delicious! I can’t wait to get a pasta machine too!

    • 10.1

      Thanks Ann! I am really enjoying mine! Certain I will put it through the ringer over the next few years 🙂

  10. 11

    looks like we made a similar life travel, in the sense that I, too, at certain point moved to live in Italy, and basicly fell in love with Italian cuisine, which is too often misinterpreted around the world.
    Nice blog and thanks for sharing your recipes.
    My favourite sauce would be Sugo al’ ortolana (zucchini, eggplants, carrots, peppers, mushrooms and a tiny bit of cream)

    • 11.1

      Ciao Dajana! Hai ragione (you’re right!) I wish everyone could experience Italian cuisine like it’s supposed to be 🙂 I adore sugo all’ortolana! I haven’t had that in ages. Going to have to whip some up soon!

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