PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU




Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂


INGREDIENTS
3 tablespoons 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 ounces 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 tomato paste
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter
A hunk of Parmigiano Reggiano or parmesan cheese

INSTRUCTIONS : http://www.kaomayes.net/2019/07/pappardelle-pasta-with-portobello.html

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