Portabella Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

Portabella Mushroom, Hot and Sweet Pepper Ragu with Pappardelle

rachaelray.com

Meaty mushrooms seasoned with herbs and roasted peppers are simmered in a wine tomato sauce in this delicous ragu. Toss with pappardelleCook's Note: For a make-

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Cooking tools:

  • Dutch oven
  • Pepper mill
  • Grater
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  • Stove
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Colander
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Ingredients

  • 2 Italian red cherry peppers or 2 large Fresno chile peppers
  • 1 large or 2 medium red bell peppers
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1/4 pound pancetta or guanciale, chopped into batons
  • 4-5 portabella 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 can whole D.O.P. San Marzano tomatoes (32 ounces)
  • 1 pound pappardelle
  • Pecorino cheese, grated, for serving

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