Mushroom stew with pasta
Description
The dish is prepared without unnecessary complications. In a large pot, cook the bacon over medium heat, stirring, until crispy, about 5 minutes. Transfer to a paper towel to drain excess fat. Set aside. Add the onion and cook until golden, about 1 minute. Add the mushrooms and cover with a lid. Cook until the liquid evaporates, about 20 minutes. Add tomato paste, thyme, and 2 cups of water, then cover with a lid. Cook until the sauce thickens, 10 to 15 minutes. Stir in parsley and vinegar. Add the bacon, reserving a few pieces for garnish if desired. Meanwhile, cook the pasta according to package instructions. Drain and return the pasta to the pot. Mix the pasta with the mushroom ragout. Top with reserved bacon and cheese, if desired. Serve immediately.