Cooking Instructions

• 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 ½ 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, according to the package directions.
• Scoop out and reserve ¾ cup of the pasta water, then drain the pasta.
• Add the garlic, rosemary, red pepper, tomato paste, vinegar and butter 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.
• Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve.