If you're craving a pasta sauce that's hearty, rich, and full of deep, earthy flavors, this Rustic Mushroom Marinara is a must-try. With its robust combination of cremini mushrooms and classic Italian herbs, it’s a delightful twist on traditional marinara that brings comfort to any table.
Olive oil is the flavorful base for sautéing your vegetables, adding richness to the dish. Onion and garlic are essential aromatics that build the sauce's savory foundation. Cremini mushrooms, also known as baby bellas, bring a deep, woodsy flavor that elevates the sauce's complexity. Crushed tomatoes are the heart of any marinara, providing a fresh, tangy backdrop. Tomato paste intensifies the flavor, adding depth and a touch of sweetness. Dried oregano and basil bring a classic Italian herbiness, while red pepper flakes add a subtle heat. Finish with fresh basil for a pop of color and freshness, and Parmesan cheese for a creamy, salty finish, if desired.
This rustic marinara pairs beautifully with your favorite pasta — think spaghetti, penne, or even a hearty rigatoni. For a lighter meal, serve it over zucchini noodles or spaghetti squash. It also makes a fantastic topping for grilled chicken or eggplant. Add a sprinkle of fresh basil and a drizzle of good olive oil for a finishing touch.
Start by heating a tablespoon of olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the finely chopped onion and minced garlic. Sauté these until they turn translucent, which usually takes about 5 minutes. You’ll know they’re ready when the kitchen starts smelling like the beginnings of something delicious.
Next, toss in the sliced cremini mushrooms. Cook these until they release their moisture and start to brown. This step is crucial because the mushrooms' flavor intensifies as they brown, so give them a good 8 to 10 minutes, stirring occasionally.
Now, pour in the can of crushed tomatoes and add the tomato paste. Stir in the dried oregano, dried basil, and red pepper flakes. Season the mixture generously with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away for about 20 minutes, stirring occasionally to prevent it from sticking.
Just before serving, stir in the fresh basil leaves. They’ll wilt slightly from the heat and infuse the sauce with their aromatic, peppery goodness. If you’re using Parmesan cheese, sprinkle it over the sauce just before serving for an extra layer of flavor.
Share