When I ask Chris to ‘just try a little bit of this mushroom’, his response is always: ‘Why would I want to eat fungus? You’re basically offering me mould ‘. …and that’s why the kids won’t eat mushrooms too. Unlike with my fungus-hating husband, I have the power to make the kids try something. We have a rule in our house. You can’t say you don’t like something unless you’ve tried it. But yeah. They still don’t like mushrooms. So this ones just for me, and you - my kindred fungus-loving friends. A one pot pasta, where the ingredients are added in as you go. Less washing up yay! Here’s what you’ll need:
Chop these veggies. We’ve got lots of mushrooms. I like to slice half and then finely chop half. These finely chopped mushrooms give the sauce some body. They cook down to make the sauce feel thicker and more filling - rather than just sauce sliding off big chunks of veg.
Fry off those veggies with some garlic and seasoning, then simmer with a little red wine, before adding tinned tomatoes, tomato puree (paste), herbs, a little sugar, and then the stock. The stock will make the sauce look quite liquid-y - but the pasta (which goes in next) will absorb a lot of it. Once the pasta is in, the pan is covered (foil is fine) and left to simmer - with the occasional stir for about 12-14 minutes.
That’s it. Dish it up - sprinkle with a little cheese and parsley and you’ve got a whole pan of mushroom ragu with rigatoni to yourself (presuming your family are fungus haters too). Fortunately the leftovers can be frozen - see my tips below.
Recipe tips:
Can I make it gluten free?
Yes - use homemade gluten free stock, or water + bouillon. Also replace the pasta with a gluten free pasta. Gluten free pasta can sometimes absorb more water than regular pasta, so you may need to add in a splash of water towards the end of the cooking time. Also, check your tomato puree (tomato paste if you’re in the US) brand is gluten free.
Can I make it ahead?
You can make it ahead, cool, cover and refrigerate for up to a day. It’s better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout. Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Will if freeze?
Yes, cool, cover and freeze. Then defrost in the refrigerator. As per the re-heat instructions above - reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Again, add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
Can I swap out the red wine?
Yes, swap the wine for a tablespoon of worcester sauce (you can buy vegetarian, anchovy-free versions at large supermarkets - check it’s gluten free if needed), then add the tinned tomatoes right away (no need to let simmer for a couple of minutes, as you would with the wine).
The One Pot Mushroom Ragu with Pasta Recipe:
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