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Mushroom Sauce for Spaghetti Recipe

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4 from 65 reviews

This delicious Mushroom Sauce for Spaghetti features a rich, flavorful combination of sautéed mushrooms, garlic, fresh herbs, fire-roasted tomatoes, and high-quality tomato pasta sauce. The sauce is simmered to perfection before being tossed with al dente spaghetti and finished with freshly grated Parmesan or Pecorino Romano cheese and fresh basil, making for a satisfying and rustic Italian-inspired entrée.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

For the Mushroom Sauce

  • 1 pound Fresh Mushrooms – cleaned, de-stemmed, divided (½ thinly sliced & ½ finely diced)
  • 3 ½ tablespoons Extra Virgin Olive Oil – divided
  • 2-3 cloves Garlic – finely chopped
  • 1 ½ tablespoons Fresh Thyme Leaves
  • ¾ teaspoon Italian Seasoning
  • 1 tablespoon Tomato Paste
  • ½ cup Red Wine
  • 1 (14.5 ounce) can Fire Roasted Tomatoes
  • 1 ½ cups Prepared Tomato Pasta Sauce
  • ½ cup Grated Parmesan or Pecorino Romano Cheese – divided, plus more for serving (or vegan alternative)
  • ¼ cup Fresh Basil – chopped & divided
  • Kosher Salt – to taste
  • Ground Black Pepper – to taste

For the Spaghetti

  • 10-12 ounces Dried Spaghetti

Instructions

  1. Optional – Cook Spaghetti Pasta: Bring a large pot of water to a rolling boil. Generously season the boiling water with kosher salt. Add the spaghetti noodles and cook until they are one minute shy of al dente, about 8-9 minutes depending on the brand. Drain the pasta, reserving 1 cup of the pasta cooking water. Set both aside.
  2. Sauté the Sliced Mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium-high heat until shimmering. Add the thinly sliced mushrooms and cook without stirring for 4 minutes to allow browning. Stir the mushrooms and continue to cook for an additional 3-5 minutes until golden brown and tender. Season with salt and pepper. Remove the mushrooms to a plate and set aside.
  3. Start the Mushroom Sauce: Reduce heat to medium and add the remaining 1 ½ tablespoons of olive oil to the pan. Add the finely diced mushrooms and cook undisturbed for 2 minutes. Stir and continue cooking, stirring occasionally, for an additional 2-3 minutes until golden brown.
  4. Add Aromatics and Seasoning: Stir in the finely chopped garlic, fresh thyme leaves, and Italian seasoning. Season with salt and pepper. Cook for about 1 minute until fragrant.
  5. Add Tomato Paste: Stir in the tomato paste and cook, stirring frequently, for 1-2 minutes until caramelized and deepened in flavor.
  6. Deglaze the Pan: Pour in the red wine and use the edge of a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer until mostly evaporated, about 2-3 minutes.
  7. Add Tomatoes and Simmer: Stir in the fire-roasted tomatoes with juices and the prepared tomato pasta sauce. Bring to a rapid simmer, then reduce the heat to maintain a gentle simmer. Stir in ¼ cup of the grated cheese and season with salt and pepper to taste. Let the sauce simmer gently for 10-12 minutes or until slightly thickened.
  8. Add Fresh Basil: Stir in half of the chopped fresh basil into the sauce.
  9. Combine Pasta, Sautéed Mushrooms, and Sauce: Add the cooked spaghetti and reserved sautéed sliced mushrooms to the sauce. Toss gently using tongs or two spoons for 1-2 minutes to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta cooking water a splash at a time (usually ¼ to ½ cup) until desired consistency is reached.
  10. Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Transfer the mushroom sauce-coated spaghetti to serving bowls. Garnish with the remaining grated cheese and fresh basil. Serve immediately and enjoy.

Notes

  • You can use any variety of fresh mushrooms you prefer; cremini, button, shiitake, or a mix work well.
  • For a traditional tomato sauce, finely dice all the mushrooms and omit step 2 where mushrooms are sautéed sliced.
  • Use crushed tomatoes instead of diced if you prefer a less chunky sauce texture.
  • Choose a high-quality jarred tomato pasta sauce that suits your flavor preferences for best results.
  • If sauce tastes too sweet or too acidic, adjustments can be made by balancing with salt, acidity, or sweetness as per preference.
  • Store leftover sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 4-6 months.
  • To scale the recipe, adjust the servings using the sliding scale in the recipe card or multiply ingredients proportionally.
  • Feel free to ask questions or request clarifications in the comments if needed.

Find it online: https://cookingwithsarah.com/mushroom-sauce-for-spaghetti-recipe/