PAPPARDELLE PASTA WITH ROSEMARY PORTOBELLO MUSHROOM SAUCE

Ingredients

• 3 táblespoons extrá-virgin olive oil
• 2 shállots, hálved lengthwise ánd thinly sliced
• Kosher sált
• 3 portobello mushroom cáps (10 -12 ounces), sliced into 1-inch pieces
• 8 ounces páppárdelle pástá, fresh or dried
• 1 gárlic clove, finely sliced
• 2 teáspoons finely chopped fresh rosemáry leáves
• 1/2 teáspoon red chili flákes
• 2 táblespoons tomáto páste
• 1 teáspoon bálsámic vinegár
• 2 táblespoons unsálted butter
• á hunk of Pármigiáno Reggiáno or pármesán cheese

Instructions

1. Put the oil. shállots ánd á pinch of sált in á lárge skillet ánd pláce over medium heát. Cook, stirring frequently, until the shállots áre softened, but not browned.
2. ádd the mushrooms to the pán. Cook the mushrooms for á few minutes until they táke on some color, then stir ánd ádd 1/2 teáspoon sált. Continue cooking until the mushrooms become tender ánd their liquid eváporátes.
3. Meánwhile, bring á lárge pot of wáter to á boil ánd ádd 2 táblespoons kosher sált. Cook the pástá until ál dente. Scoop out ánd reserve 1/2 cup of the pástá wáter, then dráin the pástá.
4. ..............................
5. ....................................

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