Pappardelle with Wild Mushroom and Chestnut Ragù
Silky ribbons of pappardelle coated in a glossy mushroom and chestnut ragù offer a mix of tender, toothsome, and slightly crisp textures, with savory umami and a hint of bright acidity from wine and lemon. Golden brown mushroom edges and soft pieces of chestnut give each bite layered contrasts that feel especially right for cool October evenings.
Use a mix of mushroom varieties for the most complex flavor—cremini for body, shiitake for richness, and a few dried porcini for deep umami. Swap vacuum-packed cooked chestnuts for roasted fresh chestnuts if available; add a splash of cream for a silkier finish or finish with grated Pecorino instead of Parmesan for a stronger salty note. If you prefer a vegetarian dish, replace the chicken stock with a robust vegetable stock and omit any added butter at the end or use olive oil.
Serve this pasta warm for a relaxed weekend dinner, a seasonal date-night meal, or as an elegant first course for an autumn dinner party. Pair it with a medium-bodied red wine or an aromatic white, and offer a simple green salad and crusty bread to soak up the ragù. Leftovers reheat well; store sauce and pasta separately for best texture.
How to Make It
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1
Bring a large pot of salted water to a vigorous boil for the pasta.
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2
Trim and wipe mushrooms; cut larger mushrooms into 1–2 cm pieces.
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3
Peel and finely mince shallots and garlic.
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4
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat until shimmering.
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5
Add mushrooms in a single layer and let cook without stirring for 2–3 minutes to encourage browning, then stir and continue to cook until most moisture has evaporated and edges are golden, about 6–8 minutes total.
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6
Push mushrooms to one side of the pan, add remaining olive oil and shallots, and sauté 1–2 minutes until softened; add garlic and thyme and cook 30 seconds until fragrant.
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7
Stir in chopped chestnuts and cook 2 minutes to warm through and lightly brown.
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8
Pour in white wine, scrape up any browned bits, and simmer until the wine is reduced by about half.
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9
Add chicken stock, half the lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper; simmer gently until sauce thickens slightly, about 6–8 minutes.
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10
Meanwhile cook the pappardelle until just shy of al dente according to package directions; reserve 240 ml of pasta cooking water and then drain the pasta.
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11
Add butter and grated Parmesan to the ragù, stir until melted, then add drained pappardelle and 120–180 ml reserved pasta water as needed to loosen and create a silky sauce; toss over medium heat 1–2 minutes to marry flavors.
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12
Adjust seasoning with remaining salt, pepper, and a squeeze of lemon juice to brighten; sprinkle remaining lemon zest and additional thyme leaves if desired.
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13
Serve immediately with extra grated Parmesan at the table.
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