Porcini Pappardelle Recipe
Recipe information
Make Porcini Pappardelle in just 40m. mushrooms, sun-dried tomatoes, gorgonzola cream sauce, white truffle oil
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Ingredients
Pasta
Sauce
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. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
2. Rehydrate Porcini Mushrooms
In a bowl, soak the dried porcini mushrooms in 1 cup of hot water for about 20 minutes, or until softened. Drain, reserving the soaking liquid, and chop the mushrooms. Set aside.
3. Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped porcini mushrooms and sun-dried tomatoes, cooking for another 2-3 minutes.
4. Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Stir in the gorgonzola cheese, salt, and black pepper, cooking until the cheese has melted and the sauce thickens slightly, about 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Finish with Truffle Oil
Remove the skillet from heat and stir in the white truffle oil.
Combining
6. Combine Pasta and Sauce
Add the cooked pappardelle pasta to the skillet with the sauce. Toss to combine and ensure the pasta is well coated with the sauce.
7. Serve
Serve hot, garnished with chopped fresh parsley and an extra drizzle of white truffle oil if desired.
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