4 portobello mushrooms, stems removed and quartered
1 yellow onion, quartered
1 head garlic
2 carrots, peeled and cut into 3" pieces
2 stalks celery, cut into 3" pieces
6 tablespoons olive oil, divided
1 pound cremini mushrooms, stems removed and torn into quarters
½ cup tomato paste
2 teaspoons dried oregano
½ cup dry red wine
1 teaspoon sea salt, plus more, to taste
½ teaspoon Aleppo pepper
12 ounces mezze maniche or other short pasta
¼ cup grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
Preheat broiler with rack in center position. Place portobello mushrooms, onion, garlic, carrots and celery on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Arrange vegetables in a single layer and broil for 15 minutes, stirring halfway through. When cool enough to handle, squeeze out roasted garlic and transfer to a food processor. Add remaining vegetables and pulse until finely ground. Set aside.
Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add cremini mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes.
Add tomato paste and oregano and cook, stirring constantly, for 1 minute.
Add wine and cook, stirring constantly, until slightly thickened, about 1 minute.
Add prepared vegetable mixture, salt and Aleppo pepper and cook until heated through, 1-2 minutes. Remove from heat.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with ragù.
Add remaining 2 tablespoons olive oil, Parmigiano-Reggiano cheese and 1 cup reserved cooking liquid to pot; stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce. Season with additional salt to taste. Garnish with additional Parmigiano-Reggiano cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-charred-vegetable-ragu/