Pappardelle with Portobello Mushroom Sauce
Pappardelle with delicious portobello mushrooms and a tangy, flavorful sauce
Ingredients
- 3 tbsp oil
- 2 shallots peeled and thinly sliced
- salt and pepper
- 3-6 portobello mushroom caps depending on the size, cleaned and sliced into 1 inch pieces
- 8 oz pappardelle pasta cooked according to directions
- 4 garlic cloves thinly sliced
- 1/2 tsp dried or fresh rosemary chopped
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp aged balsamic vinegar
- 2 tbsp butter
- grated parm
Instructions
- Start cooking the pasta while you make the sauce. Make sure to reserve a cup of pasta water for the sauce if you drain it before the sauce is done.
- Add 2 tbsp oil to a skillet over medium high heat. When really hot, add the mushroom and a pinch of salt and cook until the mushrooms release their liquid and brown. Don't stir them too much so they have a chance to brown up. Once browned, reduce the heat to medium and add the other tbsp oil and the garlic and shallots.
- Cook for a minute, stirring so the garlic doesn't burn. Add in the herbs, red pepper flakes and pepper. Add 1/2 cup of the reserved pasta water to the pan along with the butter, tomato paste and vinegar. Stir well and add more pasta water if needed until you have a sauce that will stick to the pasta. Taste and adjust the seasoning. Add the pasta and toss well and cook for another 30 seconds. If it is too dry add a bit more of the water.
- Plate the pasta and top with some chopped parsley and grated parmesan.
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