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Favoreats LLC

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pappardelle pasta with rosemary portobello sauce

karen
  • 30 minutes
  • Serves 2

INGREDIENTS

3 tbsp

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 oz

pappardelle pasta, fresh or dried

1

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

1

hunk of Parmigiano Reggiano or parmesan cheese