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
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on December 16, 2012

    Flag

    Awesome..... Watched the show this morning and made for dinner. Excellent and we made it low calorie. It will be one of our staples. Thank you!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 12, 2012

    Flag

    Very tasty and "meaty". I did not grill the peppers..too lazy so I don't how this would have affected the end result..will try doing it properly one of these days. I had it as a side dish with salad and roast chicken as I'm low carbing..was perfect.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.