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

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.

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