Ingredients
3 tablespoons (45 ml) extra-virgin olive oil 🫒
2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each) 🧅
Kosher salt 🧂
3 (350 g) portobello mushroom caps (10–12 ounces), sliced into 1-inch pieces 🍄
8 ounces (225 g) pappardelle pasta, fresh or dried 🍝
1 garlic clove, finely sliced 🧄
2 teaspoons finely chopped fresh rosemary leaves 🌿
½ teaspoon crushed red pepper 🌶️
2 tablespoons (30 g) tomato paste 🍅
1 teaspoon balsamic vinegar 🍇
2 tablespoons (30 g) unsalted butter 🧈
1 chunk (50 g) Parmigiano Reggiano or Parmesan cheese 🧀
Instructions
1️⃣ Put the oil, shallots, and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened but not browned. 🧅🔥
2️⃣ Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates. 🍄🍳
3️⃣ Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to the package directions. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta. 🍝💦
4️⃣ Add the garlic, rosemary, red pepper, tomato paste, vinegar, and butter to the mushrooms. Add ½ cup of the pasta water and stir over medium heat until the mixture becomes saucy. 🧄🌿🌶️🍅🧈
5️⃣ Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning. 🍝🍳
6️⃣ Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 🧀🍽️
- Prep Time: 15 minutes
- Cook Time: 30 minutes