Pappardelle Pasta with Portobello Mushroom Ragu

 

Pappardelle with portobello mushrooms and rosemary is a quick and easy vegetarian pasta dish.

 

INGREDIENTS

 

3 tablespoons extra-virgin olive oil

2 shallots, halved lengthwise and thinly sliced

Kosher salt to taste

3 portobello mushroom caps sliced into 1-inch pieces

8 ounces pappardelle pasta, fresh or dried

1 garlic clove, finely sliced

2 teaspoons finely chopped fresh rosemary leaves

1/2 teaspoon red chili flakes

2 tablespoons tomato paste

1 teaspoon balsamic vinegar

2 tablespoons unsalted butter

1 chunk Parmigiano Reggiano

 

In a large pan, heat the oil, shallots, and a pinch of salt over medium heat. Sauté until the shallots are softened but not browned, stirring often.

To the pan, add the mushrooms. Cook the mushrooms for a few minutes, stirring occasionally, until they begin to brown, then season with 1/2 teaspoon salt. Sauté until the mushrooms are cooked and the liquid has evaporated.

 

Next, bring 2 teaspoons of kosher salt to a boil in a large saucepan of water. Simmer until the pasta is all done. Spoon out and set aside 1/2 cup of the pasta water before draining the noodles.

To the mushrooms, add garlic, rosemary, chile, tomato paste, vinegar, and butter. Mix in 1/3 cup of the pasta water until the sauce turns saucy over medium heat. Stir the pasta carefully with tongs in the pan to moisten with the sauce, adding extra water if it appears too dry. Spices should be tasted.

With a vegetable peeler, shave curls of Parmigiano cheese over the spaghetti and serve.