PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side

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

INSTRUCTIONS:

• Put the oil. shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
• Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
• Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
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