@foodiligence: New York Times Top 50 Recipes of 2025 | Porcini Ragu @nytcooking @ixta.belfrage Ingredients 40g dried porcini Salt & black pepper ¼ cup olive oil 3 garlic cloves, finely chopped ½ tsp red pepper flakes ½ cup finely chopped parsley 1½ Tbsp tomato paste 9 oz dried tagliatelle 1½ oz finely grated Parmesan (+ more) 3 Tbsp heavy cream Soak porcini in boiling water for 10 minutes, reserve 5 Tbsp soaking liquid, and then finely chop mushrooms. Bring a pot of salted water to a boil and boil pasta until al dente, reserving 1¾ cups pasta water. In a cold large sauté pan, gently cook olive oil, garlic, red pepper flakes, parsley, and a pinch of salt over medium-low until soft, about 5 minutes. Increase heat, add mushrooms, tomato paste, and 50 cracks of black pepper, and cook 3 minutes. Return pan to medium-high, add 1½ cups pasta water plus porcini liquid, simmer 3 minutes, then stir in Parmesan until melted, followed by cream and drained pasta. Toss until emulsified, adding more pasta water if needed, and finish with olive oil, Parmesan, and parsley. #cooking #Recipe #ragu #nytcooking #FoodTok

josephgarcia6090 :

Porcine need more than 2 hours to rehydrate

kanderson5336 :

I made this per instructions and it was great. Very easy. Will for sure be on our quick and easy dinner list. My husband loved it.

A/W :

My friends make this for Sunday dinner often and it ALWAYS hits

Alexandra🌚🌟 :

i wish i was friends with mushroom

Food4Thought :

It’s all about the mushrooms!

smuecke :

putting parsley first in the pan feels so wrong

𝕷𝖚𝖟𝖎𝖋𝖊𝖗'𝖘 𝕸𝖚𝖒 :

it's really easy and sooo delicious 🖤

eprice962 🇨🇦 :

I'm afraid of dried mushrooms...I have a big Costco jar. 😳

Bill Hammer :

That looks so easy & blooming delicious

Ruff’n it 🪳 :

I made this tonight and it was fantastic

Wayzy :

Where is the beef?

popcornclothing :

Is it not too spicy with 50 cracks of pepper ? Are you sure I have to twist the cap 50 times ?

Elizabeth Pasillas :

Yes please 💙

Barbie J :

been waiting for nore of this series

Martin Read :

Sold. Cooking this tomorrow. Still have dried porcini from my Italian trip. Makes a change from risotto - thanks for the share. You get a follow.

katseyesbitch69 :

Zzz

Lee Miller :

mushgu

James Jude :

Thank you for listening the ingredients 👏💙

Cookiebanana :

Every single time I see these videos I think it looks good and I’ll just skip the ingredient I don’t like. And then it always ends up being the star of the show. Damn you New York Times, one day I’ll find a recipe of yours I can actually make

🧿dayherna 🧿dayherna🧿 :

Nellie’s Free Range Eggs :

That porcini power is truly something special ✨

BonkersCupcakes :

Tried this, found it needed a little brightness. A bit of lemon juice and a half teaspoon of sugar and it was top notch.

Kathy from Florida,USA 🇺🇸 :

50 cracks? Lol

wa.wala :

It’s gonna be so dark! Needs some acidity like maybe some wine

user759603 :

😳😳😳