Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 1 hr
 
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
recipe tools

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.

Notes

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