PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
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, 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
- A hunk of Parmigiano Reggiano or parmesan cheese
For full instructions you can go to : https://familystylefood.com/
