Pappardelle Porcini Recipe
Pappardelle pasta with porcini mushrooms, sausage, and parmigiano cream.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Sauce Preparation
- 2
- 3
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- 4
- 5
Make the Cream Sauce
Pour in the heavy cream and a splash of the reserved porcini soaking liquid. Stir to combine and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
- 6
Finish the Sauce
Stir in the grated Parmigiano-Reggiano cheese until melted and smooth. Season with salt and pepper to taste.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the cooked pappardelle to the sauce in the skillet. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve your desired sauce consistency.
- 8
Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve immediately, garnished with extra Parmigiano-Reggiano if desired.