3 tablespoons extra-virgin olive oil

2 medium shallots halved lengthwise and thinly sliced (about 2 ounces each)

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

½ teaspoon crushed red pepper

2 tablespoons tomato paste

1 teaspoon balsamic vinegar

2 tablespoons unsalted butter

1 chunk Parmigiano Reggiano or Parmesan cheese

Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to the package directions. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.

Add the garlic, rosemary, red pepper, tomato paste, vinegar and butter to the mushrooms. Add ½ cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.

Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.

NOTES

Any leftover pasta and sauce will keep up to 3 days in the refrigerator.

The sauce coats up to 8 ounces of pasta. If you’d enjoy larger servings or are cooking one pound of pasta, add one more shallot and 1-2 additional portobellos. Increase the sauce by doubling the tomato paste, balsamic vinegar and butter. Add up to 1 cup of the pasta water.

*found recipe on https://familystylefood.com/