Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

Name: Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams whole D.O.P. San Marzano tomatoes; 2 larges Italian red cherry peppers or Fresno chile peppers; 355 milliliters dry red wine; 59 milliliters EVOO; 1 Tbsps fresh marjoram or oregano, or 1 teaspoon dried; 3 Tbsps finely chopped fresh rosemary; 2 Tbsps thinly sliced fresh sage; 1 Tbsp finely chopped fresh thyme; 4 large cloves garlic, sliced; 113 grams pancetta or guanciale, chopped into batons; 2 mediums large or onions, chopped; 454 grams pappardelle; 4 servings Pecorino cheese, grated, for serving; 4 to 5 portobello mushroom caps, gills scraped, sliced; 2 mediums large or red bell peppers; 4 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste

Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 37g of protein, 50g of fat, and If you have marjoram, guanciale, bell peppers, and a few other ingredients on hand, you can make it. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Preheat the broiler and char the red cherry and bell peppers until evenly blackened.

Ingredients you will need

Bell Pepper

Cherries

Equipment you will use

Broiler

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.

Ingredients you will need

Red Pepper

Peppers

Cherries

Equipment you will use

Bowl

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.

Ingredients you will need

Mushrooms

Pancetta

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper

Tomato Paste

Marjoram

Rosemary

Tomato

Peppers

Garlic

Onion

Thyme

Sage

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pappardelle