Best 3 Pappardelle With Spicy Sausage And Mixed Wild Mushrooms Recipes

Indulge in a culinary journey with our delectable Pappardelle with Spicy Sausage and Mixed Wild Mushrooms recipe, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish combines the richness of spicy sausage, the earthy notes of wild mushrooms, and the delicate texture of pappardelle pasta, all enveloped in a luscious creamy sauce. Our step-by-step guide will lead you effortlessly through the cooking process, ensuring a perfect balance of flavors and textures.

In addition to the main recipe, we've included a collection of complementary recipes to elevate your dining experience. Prepare a refreshing Arugula Salad with Lemon Vinaigrette to cut through the richness of the pasta. Complement the meal with a side of Roasted Brussels Sprouts with Balsamic Glaze for a delightful crunch and sweetness. And for a sweet ending, indulge in our Classic Tiramisu, a timeless Italian dessert that will leave you craving more.

Here are our top 3 tried and tested recipes!

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Pappardelle with Mixed Wild Mushrooms image

These days there seems to be more and more of a choice of wild mushrooms in the supermarkets. They are not always stored and displayed as I think they should be - I don't like sweaty mushrooms in plastic containers - but I'm sure things will get better. Even as a chef I am surprised to see changerelles and black trumpets popping up throughout the year, as well as the more predictable cremini, shiitake, morel, button and oyster mushrooms. There is a lot of choice.

Provided by Jamie Oliver

Categories main-dish

Yield Serves 4

Number Of Ingredients 10

Ingredients

9 - 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 - 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE WITH MUSHROOM RAGU

Pappardelle with Mushroom Ragu image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1/3 cup walnuts
1 pound cremini mushrooms
2 tablespoons extra-virgin olive oil
1 onion, chopped
Freshly ground pepper
2 cloves garlic, roughly chopped
1 tablespoon tomato paste
1 28-ounce can whole peeled tomatoes, crushed by hand
1 small sprig rosemary
1 8.8-ounce package pappardelle
1/4 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 927 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Pappardelle With Mixed Wild Mushrooms image

Make and share this Pappardelle With Mixed Wild Mushrooms recipe from Food.com.

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

9 -11 ounces wild mushrooms
3 tablespoons olive oil
1 garlic clove, finely chopped
1 -2 small dried red chili, very finely chopped
salt & freshly ground black pepper
1/2 lemon, juice of
1 lb pappardelle pasta
1/4 cup freshly grated parmesan cheese
1/4 cup fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter

Steps:

Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half).
Put the olive oil in a very hot frying pan and add the mushrooms.
Let them fry fast, tossing once or twice.
Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly.
Then turn the heat off and squeeze in the lemon juice.
Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente.
Add to the mushrooms, with the Parmesan, parsley and butter.
Toss gently, coating the pasta with the mushrooms and their flavor.
Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.

Nutrition Facts : Calories 662.9, Fat 25.4, SaturatedFat 10.1, Cholesterol 36, Sodium 110.5, Carbohydrate 89.3, Fiber 4.6, Sugar 5.1, Protein 19.7

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around.
Choose the Right Pasta: Pappardelle is a great choice for this dish because it's wide and flat, which allows it to hold the sauce well. However, you could also use other types of pasta, such as tagliatelle or fettuccine.
Cook the Pasta Properly: Cook the pasta according to the package directions. Be sure to salt the water before adding the pasta, as this will help to flavor it.
Don't Overcrowd the Pan: When cooking the sausage and mushrooms, be sure to do it in batches so that you don't overcrowd the pan. This will help to ensure that everything cooks evenly.
Use a Good Quality Olive Oil: Olive oil is a key ingredient in this dish, so be sure to use a good quality extra virgin olive oil.
Season to Taste: Be sure to taste the sauce before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of red pepper flakes.
Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs, such as basil, oregano, or parsley. This will add a pop of color and flavor.

Conclusion:

This pappardelle with spicy sausage and mixed wild mushrooms is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try.