Pappardelle with Vegetable "Bolognese"

Ingredients

• 0.5 teaspoon pepper black
• 2 medium carrots quartered cut into 1-inch pieces
• 2 rib celery cut into 1-inch pieces
• 28 g porcini mushrooms dried (1 cup)
• 0.5 cup cooking wine dry red
• 2 teaspoons rosemary fresh chopped
• 3 tablespoons olive oil 
• 0.8 lb pappardelle dried
• 0.5 cup parmigiano-reggiano plus additional finely grated for serving
• 1 medium bell pepper red cut into 1-inch pieces
• 0.8 teaspoon salt 
• 3 medium shallots quartered
• 2 tablespoons tomato paste 
• 1 cup boiling-hot water 

Equipment

• food processor
• bowl
• frying pan
• pot
• measuring cup
• colander

Directions

1. Soak mushrooms in boiling-hot water 15 minutes.
2. Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
4. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
5. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute.
6. Add wine and boil until wine is reduced by about half, about 2 minutes.
7. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
8. Add reserved mushroom-soaking liquid to sauce and bring to a simmer.
9. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
10. Per serving: 530 cal, 14g fat (3g sat), 6mg chol, 599mg sod, 78g carb, 7g fiber, 17g prot (analysis provided by Nutrition Data)See full analysis ›
11. Self