pappardelle pasta with rosemary portobello sauce

INGREDIENTS

3 tbsp

extra-virgin olive oil

shallots, halved lengthwise and thinly sliced

Kosher salt

portobello mushroom caps (10 -12 ounces), sliced into 1-inch pieces

8 oz

pappardelle pasta, fresh or dried

garlic clove, finely sliced

2 tsp

finely chopped fresh rosemary leaves

1/2 tsp

red chili flakes

2 tbsp

tomato paste

1 tsp

balsamic vinegar

2 tbsp

unsalted butter

hunk of Parmigiano Reggiano or parmesan cheese