Pappardelle Pasta with Portobello Mushroom Ragu

INGREDIENTS

• 3 tablespoons (45 ml) extra-virgin olive oil
• 2 shallots, halved lengthwise and thinly sliced
• Kosher salt
• 3 (350 g) portobello mushroom caps (10 -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
• 1/2 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

INSTRUCTIONS

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