Portobello Mushroom Pappardelle Recipe

0 Put [wprm-ingredient text="3 tablespoons extra-virgin olive oil" uid="0"],  [wprm-ingredient text="2 medium thinly sliced shallots" uid="1"] and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
1 Add [wprm-ingredient text="10-12 ounces portobello mushroom caps" uid="3"] (sliced into chunks) to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add ½ teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
2 Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente, according to package directions — if using dried coiled pappardelle, add an extra minute or two and stir occasionally to help the strands separate, since they don't always unfurl as fast as the box says. Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.
3 Add [wprm-ingredient text="2 tablespoons tomato paste" uid="8"], [wprm-ingredient text="2 finely sliced garlic cloves" uid="5"], [wprm-ingredient text="2 teaspoons finely chopped fresh rosemary leaves" uid="6"], [wprm-ingredient text="2 teaspoons balsamic vinegar" uid="9"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="7"], and [wprm-ingredient text="3 tablespoons unsalted butter" uid="10"] to the mushrooms. Add ½ cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
4 Shave a generous amount of Parmesan over the pasta with a vegetable peeler and serve.