Portobello Mushroom Ragù over Pappardelle Pasta

Ingredients

• 3 tbsp. extra virgin olive oil
• 2 shallots, thinly sliced
• 3 portobello mushroom caps, sliced
• 16 oz. pappardelle pasta
• 2 garlic cloves, grated
• 2 tsp. fresh rosemary leaves, finely chopped
• ½ tsp. red chili flakes
• 2 tbsp. tomato paste
• 1 tsp. balsamic vinegar
• 2 tbsp. unsalted butter
• 1 chunk Parmigiano Reggiano or parmesan cheese
• 2 tbsp. kosher salt + pinch