Easy Pasta with Mushrooms and Tomatoes

Easy Pasta with Mushrooms and Tomatoes

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This easy pasta with mushrooms and tomatoes gets punched up with a bit of sweet vermouth for a perfect mouth-watering weeknight dinner.

Easy Pasta with Mushrooms and Tomatoes

This easy pasta with mushrooms and tomatoes gets punched up with a bit of sweet vermouth for a perfect mouth-watering weeknight dinner.
5 from 3 votes
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Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 619kcal



  • 4 ounces pancetta diced
  • 2 tablespoons butter
  • 1 head of garlic peeled and minced
  • 1 large shallot peeled and minced
  • 1 red Fresno chili pepper trimmed and minced (seeds removed, if desired)
  • 8 ounces mixed fresh mushrooms oyster, baby bella, or shiitake, chopped
  • 1 pound campari tomatoes quartered
  • 2 tablespoons sweet vermouth or white wine or chicken stock
  • 1 cup chicken stock
  • 16 ounces spaghetti or linguine
  • ½ cup reserved pasta cooking water
  • Salt and pepper to taste
  • Pinch of sugar to taste
  • Freshly minced parsley optional, for garnish


Prepare the Pasta:

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta cooking water and then drain the pasta.

Prepare the Pancetta:

  • Meanwhile, prepare the sauce. To a wide sauté pan, add the diced pancetta and turn the heat to medium. Cook for 5-6 minutes or until all the fat has rendered. Remove the pancetta with a slotted spoon and transfer to a bowl.

Prepare the Sauce Base:

  • Melt the butter over medium heat in the rendered pancetta fat. Add the minced garlic, shallot, and chili pepper and cook for about 1 minute or until fragrant.
  • Add the mushrooms and cook, stirring occasionally, until the mushrooms are well-browned, about 7-8 minutes. Adjust the heat as necessary to avoid burning the garlic.
  • Pour in the sweet vermouth and scrape up any browned bits stuck to the bottom of the pan.
  • Add the quartered tomatoes and cook for 5-7 minutes more or until beginning to soften. Season everything with salt and pepper to taste.

Finish the Sauce:

  • Return the pancetta back to the pan and pour in the chicken stock and reserved pasta cooking water. Bring to a boil and then reduce heat to low and simmer for 10-15 minutes or until thickened and reduced. Add more water or stock as necessary. Taste and season to your preferences.

Finish the Pasta:

  • Toss the pasta with the sauce over low heat for 1-2 minutes or until the pasta is coated with the sauce. Turn off the heat.

To Serve:

  • Divide the pasta between bowls and garnish with parsley if desired. Enjoy!


Calories: 619kcal | Carbohydrates: 90g | Protein: 21g | Fat: 19g | Sodium: 268mg | Fiber: 5g | Sugar: 6g | Vitamin C: 16mg
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