A meaty portobello mushroom sauce blended with ribbons of pappardelle pasta make this a really satisfying plate, and you'll be able to make it at the fly.
The sauce is a lot like a normal ragu or Italian meat sauce, besides it’s meatless.
Portobello mushrooms have plentiful earthy, woodsy flavors that match up perfectly with piney, fragrant recent rosemary.
Thick ragu sauces like this one are finest friends with pappardelle pasta — the flat, broad strands coil and curl unquestionably round a fork, catching all of the juices and chunky bits of sauce.
Yum!
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Ingredients
3 tablespoons extra-virgin olive oil
2 shallots, halved lengthwise and thinly sliced
Kosher salt
3 portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces
8 ounces pappardelle pasta, recent or dried
1 garlic clove, finely sliced
2 teaspoons finely chopped recent rosemary leaves
1/2 teaspoon red chili flakes
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
A hunk of Parmigiano Reggiano or parmesan cheese
Instructions
Put the oil, shallots and a pinch of salt in a huge skillet and vicinity over medium heat. Cook, stirring frequently, till the shallots are softened, but now not browned.
Add the mushrooms to the pan. Cook the mushrooms for a couple of minutes till they take on some color, then stir and upload 1/2 teaspoon salt. Continue cooking till the mushrooms develop into comfortable and their liquid evaporates.
Meanwhile, carry a huge pot of water to a boil and upload 2 tablespoons kosher salt. Cook the pasta till al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium warmth till the combination turns into saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, including extra water if it appears too dry. Taste for seasoning.
Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.