Aperol-Infused Mushroom Ragù with Pappardelle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory pasta sauce where Aperol enhances earthy mushrooms, balanced with a touch of sweetness from shallots. This italian-inspired pasta ready in about 50 minutes pairs pappardelle pasta, mixed mushrooms (cremini and shiitake), Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 2 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz pappardelle and cook for 10-12 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup minced shallot and cook for 3 minutes until translucent and fragrant, then add 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
  3. Step 3: Add 8 oz sliced mixed mushrooms to the skillet and cook for 8 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown at the edges.
  4. Step 4: Pour in 2 tbsp Aperol and 1/2 cup dry white wine, then simmer for 3 minutes until the alcohol evaporates and the liquid reduces by half. Add 1/4 cup vegetable broth and 1 tsp chopped thyme, then simmer for 5 more minutes until sauce thickens slightly.
  5. Step 5: Stir in 1/4 tsp salt and 1/8 tsp black pepper, then toss with cooked pappardelle, adding reserved pasta water as needed to create a glossy sauce that coats the pasta.

Frequently asked questions

How long does Aperol-Infused Mushroom Ragù with Pappardelle take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Infused Mushroom Ragù with Pappardelle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pappardelle pasta from drying out.

Can I substitute ingredients in Aperol-Infused Mushroom Ragù with Pappardelle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Infused Mushroom Ragù with Pappardelle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Infused Mushroom Ragù with Pappardelle?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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