Pappardelle with Porcini Mushrooms and Sausages

Pappardelle with Porcini Mushrooms and Sausages or, better said, the ultimate comfort food. It is a rich and hearty dish. The pappardelle are beautifully coated by a creamy, garlicky and meaty sauce. At the very end, add a generous amount of grated parmesan cheese, freshly grounded black pepper and parsley.

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Let’s Chat about Porcini Mushrooms

Porcini Mushrooms have a nutty, earthy and bold flavour. Fresh or dried, they are highly appreciated by the Italian and French cuisine. They make a great addition to risottos, pasta, stews and broths. 

When cooking with fresh Porcini Mushrooms, it is utterly important not to soak or rinse them in water. The extra moisture will deteriorate their aspect and texture. Use a dry cloth or a slightly damp paper towel instead, to remove the extra dirt. 

Dried Porcini Mushrooms on the other hand, need to be soaked in warm water for 10 – 15 minutes or until they regain their meaty texture. Keep the liquid and add to risottos or pastas.

The Pasta

Choose a pasta that is not very thin as you want that creamy, flavourful sauce to be absorbed. Therefore, pappardelle, tagliatelle or fettuccine would be ideal. 

Tip: Drain the pasta 30 seconds before it becomes al dente, then finish the cooking into the pan with the rest of the ingredients. 

Pappardelle with Porcini Mushrooms and Sausages

Yield: 2 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

The ultimate comfort food. It is a rich and hearty dish. The pappardelle are beautifully coated by a creamy, garlicky and meaty sauce. At the very end, add a generous amount of grated parmesan cheese, freshly grounded black pepper and parsley.

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Ingredients

• 250 g pappardelle
• 1 garlic clove
• 20 g porcini mushrooms, soaked in hot water for 10 - 15 min, drained
• 200g italian sausages or good quality pork sausages
• 70 ml double cream
• a handful of flat leaf parsley, chopped
• 30 g grated parmesan
• 1/4 teaspoon nutmeg (optional)
• salt
• pepper

Instructions

1. Place the porcini mushrooms into a shallow bowl and cover completely in hot water. Leave to soak for 10 - 15 minutes. After that, drain well, keeping the liquid. Roughly chop and set aside.
2. Finely chop the garlic and parsley.
3. Remove the skins from the sausages and tear in 3 cm chucks using your hands. This will give a more rustic look to the dish.
4. Heat the olive oil in a wide pan over medium - low heat then add the porcini mushrooms. Fry for 2 - 3 minutes.
5. Add in the sausage chuncks and the garlic and cook for 3 - 4 minutes, stiring occasionaly.
6. Pour some of the water from the porcini mushrooms, turn up the heat to medium - high and let it evaporate.
7. Pour in the cream, season accoring to taste and add the nutmeg (option). Mix everything together and cook for 1 minute. Set aside.
8. In the meantime, cook 250 g of pappardelle in a large pot of salted boiling water according to pack instructions. Drain the pasta 30 seconds before al-dente and finish the cooking in the pan with the rest of the ingredients.
9. Add the very end, add the chopped parsley and generous amount of parmesan cheese.