Pasta Contadina

Silky pappardelle coats this Pasta Contadina in a smooth porcini cream sauce, with tender carrots and onions simmered to perfection. It brings creamy countryside goodness with every twirl.

A few weeks ago, I reviewed the Toollio, an amazing multi-function food processor that truly makes life easier in the kitchen.

I have been very happy with it and, as promised, I am sharing a little series of recipes developed using the Toollio to show how versatile it is.

After making some hearty meatballs and a luscious cheesecake, today I want to show you how useful Toollio can be when preparing a simple pasta sauce.

I decided to call this dish Pappardelle alla Contadina (where Contadina means “Peasant style”) because it relies on ingredients that would have been easily available to peasants in Italy. Even porcini mushrooms were common in the countryside.

I used the Toollio to thinly slice the carrots, which are the star of this sauce, and to grate the Parmigiano Reggiano to finish the dish. Both jobs took seconds. The Toollio saved me so much time.

This Pasta Contadina is hearty, creamy, fast to make, and tastes delicious. Another easy weekday dinner made in a jiffy, thanks to the Toollio. Enjoy, and stay tuned for more recipes made using the Toollio!

Key Ingredients for Pasta Contadina

Carrots

Give the sauce a gentle sweetness and earthy flavour that works well with porcini. Choose firm, medium carrots for even cooking and steady taste.

Dried Porcini

Add depth and a savoury note once soaked in hot water and milk. Pick porcini with a strong aroma and darker pieces for richer flavour.

Red Wine

Balances the sweetness of the carrots as it reduces. A dry, everyday red wine works well and keeps the sauce steady without sharp edges.

Fresh Cream

Adds a smooth, rich finish that blends easily with the porcini. Use cream with enough fat to stay stable over gentle heat.

Find the complete list with measurements in the recipe card below.

How to Make Pasta Contadina

Step 1: Grate the Parmigiano Reggiano using Toolio’s Cheese Grater attachment and set it aside.

Step 2: Slice the carrots thinly with Toolio’s Vegetable Cutter attachment and set them aside.

Step 3: Warm a little extra virgin olive oil in a saucepan and sauté the onion for a minute or two, just until it softens and turns translucent.

Step 4: Add the sliced carrots and give everything a good stir.

Step 5: Pour in the red wine and let it cook over low heat, uncovered, until the wine has evaporated.

Step 6: Soak the dried porcini in a bowl with the hot water and milk, and leave them for about 10 minutes to soften.

Step 7: Drain the porcini and strain the soaking liquid. Add both to the carrot mixture and keep cooking over low heat until the carrots are tender and most of the liquid has reduced. Season with salt and pepper, then set it aside.

Step 8: Cook the pappardelle until al dente, but take it out a minute early so it can finish cooking in the sauce. Add the pasta to the saucepan with the carrots and porcini, pour in the cream, and stir everything together over gentle heat for 1–2 minutes.

Step 9: Serve topped with thinly grated Parmigiano Reggiano and freshly ground black pepper.

Extra Help from the Kitchen

Rinse Porcini Briefly Before Soaking – Give the dried porcini a quick rinse under running water to remove loose grit before soaking them in the hot water and milk. This prevents sediment from settling in the sauce.

Keep the Onion Slices Uniform – Slice the onion at a consistent thickness so it softens at the same rate as the carrots and avoids browning too quickly in the oil.

Stir the Sauce Occasionally – Once the porcini liquid is added, stir from time to time to prevent the carrots from catching at the base of the pan as the liquid reduces.

Warm the Cream Slightly – Bring the cream to room temperature for a few minutes before adding it to the hot pasta and sauce. This helps it blend smoothly without tightening.

Salt the Pasta Water Well – Add enough salt to the boiling water before cooking the pappardelle so the pasta absorbs seasoning from within, giving a more balanced final dish.

Variations and Twists

Add Mixed Mushrooms – Combine sliced cremini or button mushrooms with the dried porcini for a fuller mushroom profile. Sauté the fresh mushrooms with the onion before adding the carrots.

Swap Red Wine for White Wine – Use a dry white wine to give the sauce a lighter, softer finish. Reduce it fully before adding the porcini liquid.

Add Garlic and Fresh Herbs – Stir in crushed garlic and a handful of parsley or a small amount of thyme during the carrot-cooking stage for a gentle aromatic lift.

Use Butter and Pasta Water Instead of Cream – Replace the cream with a knob of butter and a small splash of starchy pasta water to create a lighter, silkier coating.

Add Peas or Spinach – Fold in cooked peas or a handful of baby spinach during the final minute of cooking for extra colour and a mild, sweet, or fresh note.

Storage and Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is possible, although the cream may separate slightly once thawed. Cool the pasta completely before freezing, then portion it into suitable containers for single servings.

Thaw overnight in the refrigerator. Reheat over low heat with a splash of milk or cream until the sauce loosens and warms through at 180°C – 350°F.

5 from 2 votes

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Pasta Contadina Recipe

Silky pappardelle coats this Pasta Contadina in a smooth porcini cream sauce, with tender carrots and onions simmered to perfection. It brings creamy countryside goodness with every twirl.

Course: Main

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

• 1 small onion – sliced
• 2 tbsp extra virgin olive oil
• 3 carrots – thinly sliced
• 15 g – ½ oz dried porcini
• 1 cup hot water mixed with ¼ cup hot milk
• 150 ml – ⅔ cup red wine
• salt and pepper – to taste
• 230 ml – 1 cup fresh cream
• 360 g – 12.5 oz pappardelle egg pasta
• Parmigiano Reggiano – finely grated

Instructions

1. Grate the Parmigiano Reggiano using Toolio’s Cheese Grater attachment and set it aside.

2. Slice the carrots thinly with Toolio’s Vegetable Cutter attachment and set them aside.
3. Warm a little extra virgin olive oil in a saucepan and sauté the onion for a minute or two, just until it softens and turns translucent.
4. Add the sliced carrots and give everything a good stir.
5. Pour in the red wine and let it cook over low heat, uncovered, until the wine has evaporated.
6. Soak the dried porcini in a bowl with the hot water and milk, and leave them for about 10 minutes to soften.
7. Drain the porcini and strain the soaking liquid. Add both to the carrot mixture and keep cooking over low heat until the carrots are tender and most of the liquid has reduced. Season with salt and pepper, then set it aside.

8. Cook the pappardelle until al dente, but take it out a minute early so it can finish cooking in the sauce. Add the pasta to the saucepan with the carrots and porcini, pour in the cream, and stir everything together over gentle heat for 1–2 minutes.

9. Serve topped with thinly grated Parmigiano Reggiano and freshly ground black pepper.