Name: Pappardelle with Portobello Mushroom Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3 shallots, thinly sliced; 4 large portobello mushrooms, sliced evenly; 2 cloves garlic, thinly sliced; 1 teaspoon fresh rosemary, finely chopped; ¼ teaspoon red chili flakes; 1 tablespoon tomato paste; 1 tablespoon unsalted butter; 1 tablespoon balsamic vinegar; Salt, to taste (kosher salt preferred); 8 ounces pappardelle pasta (fresh or dried); Water, for boiling; Salt, for pasta water seasoning; Freshly grated Parmigiano Reggiano cheese, to taste

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Introduction

Pappardelle with Portobello Mushrooms is a rich and comforting pasta dish that combines wide, tender ribbons of pasta with a deeply flavorful mushroom sauce. Earthy portobellos, aromatic herbs, and a touch of tangy balsamic make this an elegant yet easy meal perfect for any night of the week.

A white pan filled with a pasta dish, showing wide flat noodles mixed with chunks of cooked mushrooms in a light orange sauce. The noodles are layered and intertwined, topped with small green herb sprigs and tiny white shreds of cheese. Next to the pan is a clear glass bowl filled with finely grated cheese, placed on a white marbled textured surface, with sprigs of fresh green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pappardelle pasta
3 large portobello mushrooms, sliced evenly
2 shallots, thinly sliced
3 cloves garlic, sliced
2 tbsp olive oil
2 tbsp unsalted butter
1 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp fresh rosemary, chopped
1/4 tsp red chili flakes
Kosher salt, to taste
Freshly grated Parmigiano Reggiano, for serving

Instructions

Step 1: In a large skillet over moderate heat, add olive oil, sliced shallots, and a pinch of kosher salt. Cook, stirring often, until shallots soften, about 3–4 minutes. They should be tender but not browned.
Step 2: Add the sliced portobello mushrooms to the skillet. Let them cook undisturbed for a few minutes until they begin to brown. Then add salt, stir, and continue cooking until mushrooms are tender and their liquid has evaporated.
Step 3: Meanwhile, bring a large pot of water to a boil. Add kosher salt and the pappardelle. Cook until al dente. Reserve some pasta water, then drain the pasta.
Step 4: To the mushroom skillet, add rosemary, sliced garlic, red chili flakes, tomato paste, butter, and balsamic vinegar. Pour in about 1/4 cup reserved pasta water and stir gently over moderate heat until the mixture is saucy and glossy.
Step 5: Add the cooked pappardelle to the skillet and gently toss with tongs to coat in the sauce. Add more pasta water if the mixture feels dry. Taste and adjust seasoning as needed.
Step 6: Plate the pasta into shallow bowls and grate Parmigiano Reggiano generously over the top. Serve warm and enjoy!

Tips & Variations

Slice mushrooms evenly to ensure consistent cooking and browning.
Use fresh rosemary for the best aromatic flavor.
Don’t skip reserving pasta water—it helps bind the sauce beautifully.
For a creamier sauce, stir in a splash of heavy cream at the end.
Fresh pappardelle pasta works wonderfully, but dried also yields great results.
Grate Parmesan fresh over each serving for maximum flavor impact.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat adding a splash of water or broth to loosen the sauce. This dish is best enjoyed fresh but reheats well when handled carefully.

How to Serve

A white bowl holds a serving of wide, folded pasta ribbons mixed with dark brown, thick mushroom pieces and caramelized onions. The pasta is pale yellow with a slightly glossy texture and is scattered with small red chili flakes. Thin green rosemary sprigs and thin white shavings of cheese are layered on top, adding touch of freshness and contrast. A vintage silver spoon and fork rest on the left side of the bowl, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute portobellos with cremini, shiitake, or a mix of wild mushrooms for varied texture and flavor.

Is it necessary to add balsamic vinegar?

Balsamic vinegar adds a tangy depth and balances the richness of the dish, but if you prefer, you can omit it or replace with a splash of red wine vinegar.