A simple ragu of puffballs for serving with pasta or polenta. Slowly browning the puffballs in butter is the key for good flavor. Although this is a vegetarian recipe, it's also really good with meat added, especially sausage. Serves 4
8ozfresh puffballpristine, firm and pure white (frozen, cooked puffball can also be used)
5oz1 small yellow onion, diced ¼ inch
2large cloves garlicfinely chopped
¼cupdry white wine
4ozunsalted butterplus more if the pan gets dry, and more for finishing if you like
1tablespoontomato pasteoptional
1 28ozcan whole peeled tomatoes
Pinchof crushed red pepper flakes
1tablespoonchopped fresh oreganoor your favorite herb, or a bit of crushed dried wild bergamot
Serving
12ozcooked pastaor ~ half a one pound box of dry pasta
Instructions
Slowly brown the puffballs
Cut the puffball into roughly ½ inch slices, then cut them into cubes. In a wide, deep pan, cook the puffballs in the butter on medium heat, stirring occasionally for 30 minutes, or until they’re mostly golden brown and most of their liquid has cooked off. Add the onions and garlic halfway through the cooking. If the pan gets dry, add a little more butter during the process. Take your time here, you really want the puffballs as golden as possible.
Add another knob of butter or a splash of water if the pan gets dry. Add the tomato paste and crushed red pepper and cook for 2 minutes more, smushing the tomato paste around the help it get some color.
Meanwhile, coarsely puree the tomatoes in the can using a handblender, or transfer them to a bowl (I like to squeeze the tomatoes in a bowl in the sink to remove seeds first, but if you don't think it's necessary, you do you).
Add the wine and cook it off, then add the chunky tomato puree, turn the heat to a gentle simmer, and cook for 20 minutes, or until thickened. Stir in the herbs, double check the seasoning for salt and adjust as needed, then serve.
Serving
To serve the sauce, heat the sauce in a large saute pan, double check the seasoning again, then add 8 oz of freshly cooked, hot pasta to the sauce.
Mix the sauce around with the pasta and cook on low heat for a minute. If the pan gets dry, add a splash of pasta cooking water. Remove the noodles from the sauce into waiting, warmed bowls, spoon the excess sauce over each serving, and serve. Pass grated parmesan at the table.
Notes
This is excellent with sage added to the puffballs while they cook at the end, and made hot with extra dried chili as you would pasta arrabiata.