Recipe courtesy of Rachael Ray
Episode: Wintry Mix
Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle
Total:
1 hr 25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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

Directions

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. 

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. 

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. 

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.

Cook's Note

For a make-ahead meal, cool and store the ragu. Reheat over medium heat, cooking the pasta right before serving.

Categories:

IDEAS YOU'LL LOVE

Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Wild Mushroom Ragu

Recipe courtesy of Spinasse

Portobello Mushroom Salad

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Polenta Squares with Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Polenta Squares with Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Grilled Portobello Mushrooms with Balsamic

Recipe courtesy of Alex Guarnaschelli

Portobello Mushroom Lasagna

Recipe courtesy of Ina Garten

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here