Dinner time was quickly approaching, and I was debating what to do with a pound of Italian sausage and container of cremini mushrooms left over from a recent stuffed-mushroom-making frenzy.
Then I spotted the package of pappardelle pasta on the top shelf that I’d been saving for just the right sauce. “Mmmmm….what better way to serve up pasta than with a rich, nutty mushroom and sausage ragù?” I thought. Thirty minutes later Mr. Smith, and I were enjoying one of the most satisfying and tasty noodle dishes I’ve ever eaten.
Love stuffed mushrooms? Then you’ll do backflips over this dish.
Pappardelle with Stuffed Mushroom Ragù
To start, set a large pot of water over high heat to boil.
Next, place one pound of sweet Italian sausage in a large skillet and brown over medium-high heat until fully cooked, about 5-7 minutes.
Remove sausage with a slotted spoon and transfer to a plate.
Add 2 tablespoons of olive oil to the remaining sausage grease in the skillet and heat over medium-high heat. Toss in 1 thinly sliced onion and saute 3-5 minutes until translucent. Next, grate 2 large cloves of garlic into the skillet, stir and cook 1 minute. Finally, add 8 ounces of sliced mushrooms (I use cremini), give a good stir and allow to cook, undisturbed, for 3-5 minutes. Stir again and leave alone for another 3-5 minutes or until mushrooms become a deep golden brown.
At this point, your water should be boiling. While the mushrooms brown, cook the pasta “al dente” according to package instructions.
Ok, back to the ragù. Sherry is your best friend in this dish. It enhances the flavor of the mushrooms and sausage and gives a caramel-like sweetness to the onions. (You could also use a dry white wine or skip this step altogether, but where’s the romance in that?)
Pour 1/4 cup dry sherry over the mushrooms, stir and cook for 2-3 minutes.
Pour in 1/2 cup chicken broth and cook another 2-3 minutes.
Stir in 1/2 cup heavy cream (half and half will suffice) and cook for 1 minute.
Finely slice one or two scallions and sprinkle over the goodness.
Return the sausage and all the accumulated juices to the skillet. Add the pappardelle to the skillet and toss thoroughly with the ragù.
Serve hot with a generous sprinkling of Parmesan cheese. Pair with a full-bodied red wine and a romantic comedy. 🙂
I think we’ve found a new favorite!
- 1 pound sweet Italian sausage
- 8 ounces cremini mushrooms, sliced
- 3 Tablespoons olive oil
- 1 small onion, thinly sliced or small-diced
- 2-3 large cloves of garlic, grated
- 1/4 cup dry Sherry
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1-2 scallions, thinly sliced
- 1 cup frozen peas, thawed (optional)
- 1 pound pappardelle or your favorite pasta, cooked al-dente
- Parmesan cheese
- Place one pound of sweet Italian sausage in a large skillet and brown over medium-high heat until fully cooked (about 5-7 minutes). Remove sausage with a slotted spoon and transfer to a plate. Do not wipe the skillet.
- Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the onion and saute for 3-5 minutes until translucent. Add garlic, stir and cook 1 minute.
- Add the mushrooms, give a good stir and allow to cook, undisturbed, for 3-5 minutes then stir the mushrooms again and cook another 3-5 minutes.
- Pour 1/4 cup dry sherry over the mushrooms, stir and cook for 2-3 minutes.
- Add 1/2 cup chicken broth, stir and cook 2-3 minutes.
- Add 1/2 cup heavy cream, stir and cook 1 minute.
- Return sausage and any juices to the skillet along with the scallions. Stir well.
- Add drained pasta to the skillet and toss well with tongs.
- Serve hot with a sprinkle of Parmesan cheese