• A2a52730042bf34799c42d73905e6123

Pasta With Sausage And Mushrooms: Pappardelle Alla Contadina

Spicy sausage and a creamy sauce- yum! This recipe works well for cabin or camping weekends, as both pasta and sauce can be cooked ahead and reheated when needed: You can pre-cook noodles to 2-minutes before al dente time on package, cool rapidly in cold water, drain, put in ziplock bag with add a little oil to keep strands separate. Refrigerate until needed. Sauce can also be made ahead and refrigerated. Just before serving, reheat sauce on stove; put pasta in the serving dish; pour about 1 qt hot water over it to rewarm. Drain, return to serving dish, and put hot sauce

Prep
Cook
Serves 4people
Ingredients
3/4
lb fresh mushrooms (regular, or for bolder taste, I used small Portobello mushrooms)
2
medium size onions
1/2
lb Italian-style hot sausage (5 links, casing removed, or buy it as ground sausage)
salt
6
Tb butter
2
Tb vegetable oil
1
cup heavy cream (I used light cream)
Freshly ground black pepper
1
lb pappardelle or (I used) fettucini
1/2
cup freshly grated Parmesan cheese (and more to pass at the table)
1
can artichoke hearts, quartered (optional)
Directions
1.
Prep:
2.
Wash and slice mushrooms, set aside.
3.
Mince onions (if you have a food processor), or just dice them. Set aside.
4.
Remove sausage from casings and break into pieces.
5.
Put water on to boil for pasta.
6.
Cook:
7.
In sauté pan or stove top safe casserole, melt 2 TB butter with the oil. Add sausage meat and onions. Saute over medium heat, stirring often, and breaking up sausage, about 5 minutes, until onions are transparent and sausage has lost its raw red color.
8.
Turn heat to medium high. Add mushrooms and continue sautéing, stirring often, another 5 minutes. Mushrooms will begin to exude liquid after 1-2 minutes.
9.
Meanwhile, melt remaining 4 TB butter in ½ cup of the cream. When cream is just at a simmer, turn off heat and set aside.
10.
After mushrooms have sautéed in sauce 5 minutes, lower heat, add ¼ tsp salt, 6-8 generous grinds of pepper, the optional artichoke hearts, and the remaining ½ cup of cream. Cook gently, uncovered, until liquid thickens somewhat, about 5 minutes. Set aside, covered, until ready to use.
11.
Cook (or reheat if pre-cooked) pasta in boiling salted water until just al dente.
12.
Serve:
13.
Drain and turn pasta into warm serving bowl. Toss with butter-cream mixture, then sauce, then cheese.
14.
Pass additional cheese and pepper mill at the table.

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