No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

  • servings: 4
Photography: not applicable

advertisement

advertisement

Ingredients

  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage, casing removed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese

Directions

  1. Step 1

    In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

  2. Step 2

    Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

  3. Step 3

    Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

advertisement

advertisement

Reviews (1)

  • 21 Feb, 2012

    This recipe was amazing my family and I loved it! I didn't have parsley so I left it out and my mom doesn't like onion so i used more like a quarter than the whole thing. I used really spicy dried chilies. My favorite pasta recipe so far thanks