So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!
I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.
I added some Crushed Hot Chili Pepper Spread to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…
After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.
Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.
This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.
- * 1 pound porcini mushroom linguine
- * 2 tbsp olive oil
- * 3/4 pound ground beef
- * 6-8 baby bella mushrooms, sliced
- * 2 shallots, sliced thin
- * 2 cloves garlic, minced
- * 2 tablespoons spicy hot chili pepper paste (Colavita)
- * 3/4 cup marinara sauce
- * 1/4 teaspoon kosher salt
- * Freshly ground black pepper, to taste
- * 2-3 slices fresh mozzarella cheese, torn into pieces
- * 2 tablespoons chopped fresh parsley
- Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
- Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
- Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
- Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
- Serve pasta with fresh torn mozzarella and chopped fresh parsley.
So easy and delicious with all the flavors of Fall. Enjoy!