Pasta al Sugo di Funghi

Pasta with a Mushroom Sauce

The flavor of the mushrooms is vital for the successful outcome of this dish. If the mushrooms have not got an intense taste of their own, the tomatoes and garlic will simply overwhelm any vestige of flavor that might exist. If using dried porcini, be sure to reserve the liquid and add it to the sauce.


  • 10 oz dried porcini or similar full-flavored mushrooms or fresh, cleaned, and sliced porcini or similar full-flavored mushrooms
  • 3 large tablespoons olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped fine
  • 4 large fresh tomatoes, peeled and roughly chopped or 6 canned plum tomatoes, drained and squeezed dry
  • 2 tablespoons chopped fresh Italian parsley
  • 14 oz pasta, such as pappardelle, tagliatelle, or fettuccine
  • sea salt and freshly ground black pepper


  1. If using dried porcini, soak in a bowl of hand-hot water for 20 minutes, then drain and reserve until required.
  2. Heat the olive oil in a large saucepan. Add the onion and garlic and fry gently for about 8 minutes, stirring frequently. Add the tomatoes and stir thoroughly.
  3. Add the mushrooms and season to taste. Stir gently and cook slowly for about 40 minutes, or until the sauce becomes creamy and the mushrooms are very soft. Sprinkle with the fresh parsley and stir through just before use.
  4. Bring a large saucepan of salted water to a boil. Add the pasta, stir and return to a boil, and simmer until just al dente. Drain thoroughly and return to the pan.
  5. Add the sauce and mix together, then transfer to a large platter or individual plates and serve immediately with freshly grated Parmigiano Reggiano if desired.

To Serve

freshly grated Parmigiano Reggiano (optional)