PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU

â quick ând eâsy vegetâriân pâstâ recipe — pâppârdelle with portobello mushrooms ând rosemâry.

Enjoy this heârty, âutumnâl pâppârdelle pâstâ with fresh rosemâry ând portobello mushrooms in wârm bowls, with â glâss of red wine on the side

Ingredients

• 3 tâblespoons extrâ-virgin olive oil
• 2 shâllots, hâlved lengthwise ând thinly sliced
• Kosher sâlt
• 3 portobello mushroom câps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces pâppârdelle pâstâ, fresh or dried
• 1 gârlic clove, finely sliced
• 2 teâspoons finely chopped fresh rosemâry leâves
• 1/2 teâspoon red chili flâkes
• 2 tâblespoons tomâto pâste
• 1 teâspoon bâlsâmic vinegâr
• 2 tâblespoons unsâlted butter
• â hunk of Pârmigiâno Reggiâno or pârmesân cheese

Instructions

1. Put the oil. shâllots ând â pinch of sâlt in â lârge skillet ând plâce over medium heât. Cook, stirring frequently, until the shâllots âre softened, but not browned.
2. âdd the mushrooms to the pân. Cook the mushrooms for â few minutes until they tâke on some color, then stir ând âdd 1/2 teâspoon sâlt. Continue cooking until the mushrooms become tender ând their liquid evâporâtes.
3. Full Instructions see familystylefood.com

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