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Ingredients

• 2 tablespoons olive oil, divided
• 1/4 pound ground pork
• 2 large shallots, finely chopped (1/2 cup)
• 1/2 pound cremini or button mushrooms, quartered
• 1 large pear (about 10 ounces), diced small
• 2 large garlic cloves, sliced
• 1/4 cup dry sherry
• 3 sprigs fresh thyme, plus more for garnish
• 1 1/2 cups mushroom broth (vegetable or chicken stock can be substituted)
• 1 tablespoon white wine vinegar
• Coarse salt and freshly ground black pepper
• 1 pound pasta (penne or your favorite variety)
• Freshly grated or shaved Parmigiano-Reggiano

Description

Serious Eats