Rosemary Mushroom Pappardelle Ragu

Happy Spring Equinox SEM Family. My garlic sprouted yesterday and our farmers are getting baby chicks, starting seeds and getting very busy in their greenhouses which means lots of goodies are on their way. You'll notice we only work with a few local vendors for produce at this time of year but your participation now helps farmers determine how much produce to grow for our store so hang in there for all you locavores!


  1. a person whose diet consists only or principally of locally grown or produced food.

The Earthy flavors of mushrooms pair so well with piney rosemary. We don't currently carry Pappardelle pasta in the store but you can easily swap out for another pasta on hand. We highly recommend stopping by The Local Epicurean in Eastown for some Pappardelle pasta among other things like handmade pasta sauce and a nice bottle of wine.

Rosemary Mushroom Pappardelle Ragu

Serves: 4

Total Cook + Prep Time : 30 minutes

  • 3 tablespoons extra-virgin olive oil

  • 2 shallots or 1 small white onion, halved lengthwise and thinly sliced

  • Kosher salt

  • 1/2 to 1 pound of Agape Organic Mushrooms, sliced (more or less depending on how much you enjoy them ;))

  • 8 ounces pappardelle pasta, fresh or dried, (other pasta can be used)

  • 1 garlic clove, finely sliced

  • 2 teaspoons finely chopped fresh rosemary leaves

  • 1/2 teaspoon red chili flakes

  • 2 tablespoons tomato paste

  • 1 teaspoon balsamic vinegar

  • 2 tablespoons unsalted butter

  • 1 chunk Parmigiano Reggiano or Parmesan cheese


  • Put the oil, shallots 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.

  • Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

  • Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

  • Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 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.

  • Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.


Calories: 394kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Sodium: 92mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

Much love as always,

Alita + South East Market Crew

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