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Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Wintry Mix

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Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

Total:: 1 hr 25 min
Active:: 15 min

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
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

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.

Recipe courtesy of Rachael Ray

My Private Notes

Name: Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
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; 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