Pasta With Roasted Tomatoes and Porcini Sauce

Pasta With Roasted Tomatoes and Porcini Sauce

Pasta With Roasted Tomatoes and Porcini Sauce

Notes

Why this recipe works: Roasting tomatoes does wonders to concentrate their sweetness, making them a perfect flavor match for the earthy mushrooms in this pasta dish. This recipe comes together like clockwork: While the tomatoes roast, we rehydrate the porcini with broth, then set them aside and build our sauce. White mushrooms, in addition to the porcini, boost the earthy flavor of the sauce, while flour helps it achieve the right consistency. Once all the components come together, a little lemon juice adds a balancing tartness to complete the dish.

Pasta With Roasted Tomatoes and Porcini Sauce

Ingredients

4 tablespoons unsalted butter
1 1/2 pounds grape tomatoes, halved
Salt and pepper
1 cup low-sodium chicken broth
3/4 ounce dried porcini mushrooms, rinsed
3 shallots, minced
1 pound white or cremini mushrooms, trimmed and sliced ¼ inch thick
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 pound campanelle
3 tablespoons lemon juice

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Bring 4 quarts water to boil in large pot. Microwave 2 tablespoons butter in medium bowl until melted, about 30 seconds. Add tomatoes and toss to coat. Season tomatoes with salt and pepper, then arrange cut side up on rimmed baking sheet. Roast until skins begin to brown on bottom, about 20 minutes. Return to bowl.
  2. While tomatoes roast, bring chicken broth to boil in small saucepan over medium-high heat. Off heat, add porcini, cover, and steep for 5 minutes. Transfer porcini to cutting board, reserving cooking liquid, and mince.
  3. Melt remaining 2 tablespoons butter in 12-inch skillet over medium-high heat, add shallots, and cook until soft, about 2 minutes. Add white mushrooms and cook until browned, about 8 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Sprinkle flour over mixture and stir with rubber spatula until thoroughly incorporated, about 1 minute. Pour wine and reserved porcini cooking liquid into skillet and whisk constantly until no lumps remain and liquid has thickened, about 3 minutes.
  4. While sauce cooks, add campanelle and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot. Add sauce, porcini, tomatoes, and lemon juice and toss to combine. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve.
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