Description
Imagine a dish that not only satisfies your taste buds but also your soul. That’s what our Pappardelle Pasta with Portobello Mushroom Ragu offers. This dish combines the earthy depth of portobello mushrooms with the silky texture of pappardelle pasta, making each forkful a testament to the beauty of simple, hearty Italian cooking.
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
Heat olive oil in a large skillet over medium heat. Add shallots and a pinch of salt; cook until shallots are softened but not browned.
Add mushrooms and cook until they begin to color. Season with ½ teaspoon salt, continue cooking until tender and liquid evaporates.
Meanwhile, boil pasta in salted water until al dente. Reserve ¾ cup pasta water before draining.
Stir garlic, rosemary, red pepper, tomato paste, vinegar, and butter into mushrooms. Add ½ cup reserved pasta water, stirring to form a sauce.
Toss pasta in the sauce, adding more reserved water if dry. Season to taste.
Serve with shaved Parmigiano cheese on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520