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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Reviews (2)

50 Ratings
  • 5 star values: 18
  • 4 star values: 19
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/29/2018
I make this recipe all the time whenever I have a lot of mixed mushrooms. I love it! I add a little dry white wine to the mixture while cooking or a squeeze of lemon at the end for a little acid and a couple drops truffle oil. Fresh oregano works as well as fresh thyme depending on what you have on hand.
Rating: 5 stars
02/21/2012
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