Pappardelle with Rosemary Portobello Mushroom Ragu

Photo credit: ©Debra M. Kirsch 2020

This dinner was actual winner and it wane together in about 30 minutes start to plate. I used some fresh pappardelle, which cooked up wonderfully tender, you can usually find it in the refrigerator section of the grocery store. The fresh rosemary gives a wonderful pine-like flavor, and the chili flakes give just a bit of heat and dimension to the dish.

I had some asparagus to use up, and a little green on the plate always dresses things up. It was a tasty pairing.

Photo credit: ©Debra M. Kirsch 2020

My husband generously brought up a half bottle of burgundy to compliment the meal. The 2015 Nuits Saint Georges, Premier Cru, was a treat! The Pinot Noir wine paired perfectly with the mushrooms, the rosemary, and the sauce. Lovely!

Here is the link to this wonderful recipe from @familystylefood, I think it’s definitely one for the recipe file!

https://familystylefood.com/pappardelle-pasta-rosemary-portobello-sauce/

Published by dmonseesk

Equestrian, dog lover, and home gourmet.

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