Pappardelle Pasta with Portobello Mushroom Ragu Recipe

Pappardelle pasta with fresh rosemary and portobello mushrooms tastes great in the fall. Serve it in a warm bowl with a glass of red wine on the side.

– 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 piece – ▢8 ounces (225 g) pappardelle pasta, fresh or dried – ▢1 garlic clove, finely sliced – ▢2 teaspoons finely chopped fresh rosemary leave – ▢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

INGREDIENTS

Heat oil, shallots, and a pinch of salt in a large skillet over medium heat. Stir regularly until shallots are softened but not browned.

INSTRUCTIONS

STEP 1

Put mushrooms on the pan. Stir and add ½ teaspoon salt to mushrooms after a few minutes of cooking until they turn color. Continue cooking until mushrooms are soft and liquid evaporates.

STEP 2

Add 2 teaspoons kosher salt to a big saucepan of boiling water. Cook pasta as directed on the package until al dente. Scoop and reserve ¾ cup of pasta water before draining.

STEP 3

Mix mushrooms with garlic, rosemary, red pepper, tomato paste, vinegar, and butter. Stir in ½ cup of pasta water over medium heat until saucy. 

STEP 4

Add the pasta to the pan and gently toss with tongs to coat with sauce, adding water if needed. Taste seasoning.

STEP 5

Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 

STEP 6

Buttery Wild Mushroom Pasta Recipe 

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