Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

2013-05-10
  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Ingredients

  • 2 Italian red cherry peppers or 2 large Fresno chile peppers
  • 1 large or 2 medium red bell peppers
  • 1/4 cup EVOO
  • 1/4 pound pancetta or guanciale, chopped into batons
  • 4 to 5 portobello mushroom caps, gills scraped, sliced
  • 3 tablespoons finely chopped fresh rosemary
  • 2 tablespoons thinly sliced fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
  • 4 large cloves garlic, sliced
  • 1 large or 2 medium onions, chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • One 32-ounce can whole D.O.P. San Marzano tomatoes
  • 1 pound pappardelle
  • Pecorino cheese, grated, for serving

Method

Step 1

Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice. 

Step 2

Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes. 

Step 3

Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes. 

Step 4

Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

Leave a Reply

Your email address will not be published. Required fields are marked *