Pappardelle Pasta With Portobello Mushrooms - cooking recipe

Ingredients

3 tablespoon olive oil
2 shallots, halved and thinly sliced
1 kosher salt to taste
8 ounces Parpardelle pasta
1 garlic, finely sliced
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon red pepper flakes
1 tablespoon mamma lil's, chopped
2 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 tablespoon butter
1 parmesan cheese grated

Preparation

Put the oil, shallots and a pinch of salt in a large skillet and place over med heat. cook stirring frequently, until the shallots are soft but not browned.
Add mushrroms to the pan and cook for a few minutes until they take on some color, then stir and add 1/2 teaspoon of salt. Continue to cook until tender and the liquid evaporates.
Meanwhile bring a large pot of water to boil and add pasta. Cook until done and drain, saving 1 cup of water.
Add the garlic, rosemary,chil, mama lil's tomato paste, viegar and butter to the mushrooms. Add 1/3 cup of pasta water and stir over med heat until the moxture beomew saucy Add the pasta to the pan and stir.
Add the paramesan cheese and serve
Sausage may be added if desired