Pappardelle Pasta with Portobello Mushroom Ragu

familystylefood.com

nursequel

3 tablespoons ( 45 ml) extra-virgin olive oil

2 medium shallots, halved lengthwise and thinly sliced (about 2 ounces each)

Kosher salt

3 ( 350 g) portobello mushroom caps (10 to 12 ounces), sliced into 1-inch pieces

8 ounces ( 225 g) pappardelle pasta, fresh or dried

1 garlic clove, finely sliced

2 teaspoons finely chopped fresh rosemary leaves

½ teaspoon red chili flakes

2 tablespoons ( 30 g) tomato paste

1 teaspoon balsamic vinegar

2 tablespoons ( 30 g) unsalted butter

1 chunk ( 50 g) Parmigiano Reggiano or Parmesan cheese

Directions at familystylefood.com

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