Papparedelle Funghi Recipe
mushrooms, marsala, truffle cream, rosemary
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pappardelle
In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the mixed mushrooms and sauté until golden brown and tender, about 5-7 minutes.
Add Marsala Wine
Pour in the Marsala wine and bring to a simmer. Let it cook for 3-4 minutes until the wine reduces slightly.
Make the Truffle Cream Sauce
Reduce the heat to low and stir in the heavy cream, truffle oil, and chopped rosemary. Season with salt and black pepper. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
Combine with Pasta
Add the cooked pappardelle to the skillet, tossing it gently to coat with the sauce. Cook for an additional minute to heat through.
Serve
Plate the pappardelle and garnish with grated Parmesan cheese, additional rosemary, and a drizzle of truffle oil if desired.
