Pappardelle with sausage and mushroom sauce

When I bring to the table the pappardelle with sausage sauce I assure you that I see the eyes of my family shining, they literally adore them. Do not be afraid to prepare them are easier to do than it seems, then to proceed faster or because you do not have time to make them fresh you can also buy ready-made pappardelle, at the supermarket in the fresh pasta department. Let's say that after a nice plate of pappardelle with sausage and mushroom sauce the meal could also be considered finished, let's move directly to dessert and coffee; we will eat vegetables later. 🙂

Pasta is ideal for starting a menu, there are various shapes and a thousand condiments so you can indulge your imagination safely. 

Pappardelle with sausage and mushroom sauce is a simple, rich and appetizing first course. Perfect for Sunday lunches with the family, but not only. You can also prepare a nice supply of this delicious sauce and freeze it in portions, so you have it ready on days when you will have less time to cook. You can obviously season the pasta, but also use it for a risotto or accompany it with polenta. I often prepare Pappardelle with sausage and mushroom sauce, especially in autumn, with a nice supply of dried porcini mushrooms. 

They are really yummy!

Let's see how to prepare them:

Ingredients

Extra virgin olive oil to taste

1 Shallot

1 clove Garlic

200 g Fresh sausage

15-20 g Dried porcini mushrooms

1-2 sprig Rosemary

1/3 glass Dry white wine

Tomato puree to taste

Salt to taste

Pepper to taste

2 tablespoons Fresh milk or cream

Grated Parmesan cheese to taste

Preparation

For the Pappardelle with sausage and mushroom sauce put plenty of water on the heat for the pasta, as soon as it starts to boil salt it and pour the pappardelle and mix. For the sauce that you can prepare in advance: soak the dried porcini mushrooms with warm water. After about 15 minutes rinse them, squeeze them and cut them into small pieces. Strain the mushroom water and set aside. In a pan heat a tablespoon of extra virgin olive oil, brown the sausage peeled and crumbled, with rosemary, then blend with white wine and let it evaporate. In another pan (or move the sausage to a plate and use the same one), heat two tablespoons of extra virgin olive oil, fry the chopped shallot (or you can use 1/4 onion) and the chopped garlic clove. Add the mushrooms and some of their filtered water. Add salt and pepper, and cook for 5 minutes. At this point add the sausage already browned, stir and add a little tomato sauce. Stretch the sauce with the remaining filtered water of the mushrooms, and if it is not enough, add a little more hot water. Cook the sauce over low heat and semi-covered for half an hour. In the last minutes before turning off the heat, add a drop of milk or fresh cream. Drain the pasta slightly al dente and complete cooking together with the sauce in the pan. Serve the Pappardelle with sausage and mushroom sauce with grated Parmesan cheese to taste. 

Enjoy your meal!