` Mushroom Pappardelle with Pangritata - Olive Oil Times

Mushroom Pappardelle with Pangritata

This savory mushroom pasta dish is easy and satisfying. Portobellos and baby bellas are sautéed with EVOO, garlic, shallots and a touch of crushed red pepper flakes, before being deglazed with balsamic vinegar.
Mushroom Pappardelle with Pangritata
Mushroom Pappardelle with Pangritata
Oct. 26, 2020
Patterson Watkins

Pangritata, oth­er­wise known as poor man’s parme­san’, was devel­oped in the Italian old coun­try to sub in for parme­san or pecorino romano~when the sea­son or the wal­let pre­vented folks from hav­ing the cov­eted cheese on hand. The result is tex­tural, with nice pops of salt and herb, a lovely top­ping for a hearty pasta dish. 

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Mushroom Pappardelle with Pangritata

5 from 2 votes
Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

20

min­utes

Historically speak­ing, pangri­tata was made with left­over stale bread. You can make your pangri­tata a few days ahead of time. Just make sure it cools com­pletely before wrap­ping and stor­ing (cool­ing it down com­pletely will keep it from get­ting soggy). 

Ingredients

  • Pangritata:
  • 3 each thick slices sour­dough (or about 1 1/2 cups bread cubes)

  • 1 each gar­lic clove, peeled and minced

  • 1 tea­spoon rose­mary, chopped

  • 1/2 tea­spoon salt

  • 1 pinch cracked black pepper

  • 1 table­spoon medium or robust extra vir­gin olive oil

  • Pasta:
  • 3 table­spoons medium or robust extra vir­gin olive oil

  • 4 each por­to­bello mush­rooms, gills removed and cut into bite-sized pieces

  • 1/2 lb. baby por­to­bel­los, thinly sliced

  • 1 each shal­lot, peeled and minced

  • 2 each gar­lic cloves, peeled and minced

  • 1 pinch crushed red pep­per flakes 

  • 3 table­spoons bal­samic vinegar 

  • 2 tea­spoons tomato paste

  • 1 pinch gran­u­lated sugar 

  • salt and pep­per to taste

  • 1 lb. pap­pardelle noo­dles, cooked accord­ing to the instruc­tions on the package

Directions

  • Preheat oven to 400°F. Place bread on a bak­ing sheet and sea­son with gar­lic, rose­mary, salt and pep­per. Drizzle with olive oil and place in the oven. Toast for 6 – 8 min­utes or until crisp. Remove from the oven and set aside to cool to room tem­per­a­ture. Once cooled, place in a food proces­sor and pulse until crumbly. 
  • Heat olive oil in a large skil­let over medium-high heat, once hot, add mush­rooms (work­ing in batches if nec­es­sary) and cook until golden, about 5 min­utes. Remove from the skillet. 
  • Add addi­tional olive oil, if nec­es­sary, and sauté shal­lot and gar­lic until fra­grant, 1 – 2 min­utes. Add crushed red pep­per, bal­samic and tomato paste and whisk to com­bine. Bring to a sim­mer and sea­son with sugar, salt and pep­per. Return mush­rooms to the pan and toss to coat.
  • Divide pasta between plates and top with mush­rooms and pangri­tata before serving. 

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