When it comes to hearty and flavorful Italian dishes, "pappardelle with spicy sausage and mixed wild mushrooms" ranks high on the list. This rustic pasta dish is perfect for a cozy dinner gathering or a special occasion. With tender pappardelle noodles coated in a rich and spicy tomato sauce, succulent spicy sausage, and an assortment of wild mushrooms, this dish is a culinary delight that will tantalize your taste buds.
Here are our top 4 tried and tested recipes!
PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
- Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
PAPPARDELLE WITH MIXED WILD MUSHROOMS
These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
PAPPARDELLE WITH MIXED WILD MUSHROOMS
Make and share this Pappardelle With Mixed Wild Mushrooms recipe from Food.com.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
- Put the olive oil in a very hot frying pan and add the mushrooms.
- Let them fry fast, tossing once or twice.
- Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
- Then turn the heat off and squeeze in the lemon juice.
- Toss and season to taste.
- Meanwhile cook the pasta in boiling salted water until al dente.
- Add to the mushrooms, with the Parmesan, parsley and butter.
- Toss gently, coating the pasta with the mushrooms and their flavor.
- Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.
Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially true for the mushrooms, which should be firm and fragrant.
- Don't overcrowd the pan: When cooking the mushrooms, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sauté.
- Use a wide pan: A wide pan will allow the mushrooms to spread out and cook more evenly.
- Cook the mushrooms in batches: If you are using a lot of mushrooms, cook them in batches. This will prevent them from overcrowding the pan and will ensure that they cook evenly.
- Season the mushrooms: Before cooking the mushrooms, season them with salt and pepper. This will help to enhance their flavor.
- Add the mushrooms at the end: Add the mushrooms to the pasta towards the end of cooking. This will prevent them from overcooking and becoming rubbery.
- Serve immediately: Pappardelle with spicy sausage and mixed wild mushrooms is best served immediately. This will ensure that the pasta is hot and the mushrooms are still flavorful.
Conclusion:
Pappardelle with spicy sausage and mixed wild mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its combination of savory sausage, earthy mushrooms, and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try. You won't be disappointed!
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