It turned out to be “vegetarian week” at our house, and it was quite by chance. When I started culling together the week’s menus, all of the recipes that appealed to me contained no meat, so I thought, let’s go with it.
For starters, I whipped up this very easy Casarecce with Wild Mushroom Ragù. A simple satisfying pasta, this dish hits all the right notes on a cold dark evening. Serve with crusty bread and/or a side salad to round out the meal.
Casarecce with Wild Mushroom Ragù
- Kosher salt
- 1/4 cup extra-virgin olive oil; more for drizzling
- 1 medium sweet onion, finely chopped (about 2 cups)
- 1 clove garlic, smashed and peeled
- 2 tsp. finely chopped fresh rosemary
- 2 lb. mixed wild mushrooms, trimmed and coarsely chopped
- 11/4 cups good-quality jarred marinara sauce
- 12 oz. casarecce (other short pasta)
- 1/2 cup finely grated pecorino romano; more for garnish
- Freshly ground black pepper
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Bring a large pot of well-salted water to a boil.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and garlic, reduce the heat to medium low, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
- Stir in the rosemary, and cook until fragrant, about 30 seconds.
- Add the mushrooms, and then increase the heat to medium. Cook until the mushrooms begin to soften, 3 to 5 minutes.
- Add 3/4 cup water, and cook until the mushrooms are tender, about 8 minutes.
- Add the marinara and 1/2 tsp. salt. Bring to a simmer. Cook until the sauce is hot and the flavors have melded, 2 to 3 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return to the pot off the heat. Add the sauce and cheese, and toss to combine. Season to taste with salt and pepper.
- Serve immediately, drizzled with oil and sprinkled with the parsley, more cheese, and pepper.
Adapted from a recipe by Mindy Fox from Fine Cooking