Pappardelle pasta with mushroom ragout

Ingredients:

• 1/3 cup walnuts
• 450 g cremini mushrooms
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, coarsely chopped
• 1 tbsp tomato paste
• 1 can (800g) canned whole peeled tomatoes, crushed by hand
• 1 small sprig of rosemary
• 1 package (250 g) of pappardelle pasta
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely ground and transfer to a small bowl. Add half the mushrooms to the food processor and chop finely. Thinly slice the remaining mushrooms.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the walnuts and cook, stirring, for about 2 minutes. Add the onion and sliced ​​mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are golden brown, 2-3 minutes. Add the chopped mushrooms and garlic and cook for 3-5 minutes. Add the tomato paste and cook, stirring to coat, for about 1 minute.
3. Add the pureed tomatoes to the cauldron, then rinse the empty jar with 0.5 cups of water and pour it into the pan. Add the rosemary and bring to a boil. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
4. When the sauce is almost readyAdd the pasta to boiling water and cook according to package directions, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, stirring, until coated. Add half the parsley, season with salt and pepper to taste, and remove the rosemary sprig. Divide the pasta among bowls and sprinkle with the remaining parsley.