- 2 lbs. cremini mushrooms, trimmed and quartered
- 1 carrot, peeled and chopped
- 1 yellow onion, peeled and chopped
- 1 (28 oz.) can whole peeled tomatoes
- 3 tbsp. unsalted butter
- ½ oz. dried porcini mushrooms, rinsed and minced
- 3 cloves garlic, minced or pressed
- 1 tsp. sugar
- 2 tbsp. tomato paste
- 1 cup dry red wine
- ½ cup vegetable broth
- 1 tbsp. soy sauce
- ½ tsp. kosher salt
- ¼ tsp. pepper
- 3 tbsp. heavy cream
- 1 lb. fettuccine or linguine*
- Freshly grated Parmesan, for serving
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In a food processor, pulse the cremini mushrooms until the pieces are no larger than ½-inch. (Do this in batches if necessary so that they are evenly chopped.) Transfer to a large bowl. Place the carrot and onion in the now empty food processor and pulse until finely chopped, 5-7 pulses. Transfer to the bowl with the mushrooms. Add the tomatoes and their juices to the food processor and pulse until chopped fine, 6-8 pulses. Set aside separate from the rest of the vegetables.
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Melt the butter in a large Dutch oven over medium heat. Add the chopped vegetables along with the porcini mushrooms. Cover and cook, stirring occasionally, until they release their liquid, about 5 minutes. Uncover, increase the heat to medium-high and cook until the liquid has evaporated and vegetables begin to brown, 12-15 minutes.
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Add the garlic and sugar to the pot and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute. Gradually stir in the wine, bring to a simmer and let cook until nearly evaporated, about 5 minutes. Stir in the processed tomatoes, vegetable broth, soy sauce, salt, and pepper and bring the mixture to simmer. Reduce the heat to medium-low and cook until the sauce has thickened but is still moist, about 8-10 minutes. Remove from the heat and stir in the cream.
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Meanwhile, bring a large pot of water to boil and cook the pasta according to the package directions just until al dente. Drain, reserving ½ cup of the pasta water. Return the pasta to the pot. Toss with the sauce until well combined. Season to taste with additional salt and pepper and adjust consistency, if needed, with the reserved pasta water. Serve warm with freshly grated Parmesan.
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*Note: This recipe makes quite a large amount of sauce. For 1 lb. of pasta, you will probably have more sauce than you need. Save the leftover sauce and use with freshly cooked pasta in the future.