Dana Slatkin

Pappardelle with Wild Mushrooms, Rosemary and Light Tomato Sauce

Pappardelle with Wild Mushrooms

I know it’s winter, but I crave tomatoes all year long. So I find ways to cook with them even though it is not seasonally correct. This sauce is as pure and flavorful as a tomato sauce should be, but you must start with good canned tomatoes (I like the San Marzano tomatoes best). The excitement comes from the mushrooms, which add earthy warmth to this perfect cold weather dish. You can use all sorts of mushrooms, including garden-variety white mushrooms. But I prefer to mix different varieties, such as trumpet, shiitake, and maitake, to keep things interesting. For this recipe, try to find pappardelle, a long, ribbon-shaped pasta with zigzag edges to catch the silky sauce.

Recipe reprinted from Summertime Anytime (Clarkson Potter, May 2008)

Go vegan with Spaghetti with Tofu Bolognese Sauce.

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