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/

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