Corzetti Pasta with Dried Mushroom Ragù Recipe | SAVEUR

By lorik

Ingredients

• 4 oz. dried porcini mushrooms
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. corzetti or orecchiette pasta
• 2 Tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 8 oz. cremini mushrooms, thinly sliced
• 8 oz. shiitake mushrooms, thinly sliced
• 2 cups veal stock
• 1 ⁄2 cup grated parmesan
• 1 ⁄4 cup minced parsley
• Splash of Worcestershire Sauce
• Splash of Sherry Vinager

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Place porcinis in a bowl and cover with 2 cups boiling water; let sit until softened, about 15 minutes. Using a slotted spoon, transfer porcinis to a cutting board and roughly chop; reserve 1⁄2 cup soaking liquid.

Bring a 6-qt. saucepan of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1⁄2 cup pasta water.

Wipe pan dry and add oil and the garlic; heat over medium-high. Cook until garlic is soft, 1–2 minutes. Add cremini and shiitake mushrooms; cook, stirring occasionally, until golden, 7–9 minutes. Add reserved porcinis and their soaking liquid, the stock, salt, and pepper; simmer until sauce is slightly reduced, 5–7 minutes. Stir in reserved pasta and pasta water, plus half the parmesan and 3 tbsp. of the parsley, Worcestershire and vinegar. Garnish with remaining parmesan and parsley.