Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle
- 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
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.
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.
Recipe courtesy Rachael Ray
Recipe courtesy of Rachael Ray
Recipe courtesy of Giada De Laurentiis