You may also like
Categories:
Italian red cherry peppers red bell peppers evoo portobello mushroom caps fresh rosemary sage thyme fresh marjoram garlic onions tomato paste red wine D.O.P. Pecorino cheese
Viewed: 77 - Published at: 7 years agoIngredients
- 2 Italian red cherry peppers or 2 large Fresno chile peppers
- 1 large or 2 medium red bell peppers
- 1/4 cup EVOO
- 1/4 pound pancetta or guanciale, chopped into batons
- 4 to 5 portobello 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 32-ounce can whole D.O.P. San Marzano tomatoes
- 1 pound pappardelle
- Pecorino cheese, grated, for serving
Method
- Preheat the broiler and char the red cherry and bell peppers until evenly blackened.
- Place in a bowl and cover to cool.
- Peel and seed the peppers.
- Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
- Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes.
- Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
- Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes.
- Stir in the tomato paste and roasted peppers.
- Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes.
- Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
- Bring a large pot of salted water to a boil and cook the pappardelle to al dente.
- Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute.
- To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.