Wild Mushroom & Sausage Pappardelle

Wild Mushroom Pappardelle

In lieu of “National Pasta Day” we decided to share one of our favorite recipes from Kenwood Vineyards “Perfect Pairings” recipe book. Created by their team of Executive Chefs, this dish is perfect for the cooler weather ahead and pairs exceptionally well with Pinot Noir.

  • 8 ounces Pappardelle pasta
  • 2 tablespoons thyme, fresh leaves
  • 1 tablespoon olive oil
  • 1-2 small dried red chilies, crumbled
  • 9 ounces good spicy sausage
  • 3-4 tablespoons butter
  • 1 onion, finely chopped
  • ½ cup flat leaf parsley, chopped
  • 1 garlic clove, minced
  • ½ cup parmesan cheese freshly grated
  • Salt and pepper to taste
  • 1 pound mixed wild mushrooms*

* Shitakes, oysters, or hen of the woods, trimmed and torn or cut up.

Mushroom Pappardelle

In a large skillet, heat oil over medium high heat; add sausage, onion and garlic, breaking sausage up with spoon while cooking until onions are golden, about 7 minutes. If sausage is fatty, drain excess drippings from pan. Add mushrooms, thyme, and chilies; cook, stirring frequently until mushrooms release their liquid and it evaporates, about 10-12 minutes. Remove from heat, season with salt and pepper.

Meanwhile, cook pasta to al dente in a large pot. Drain, saving ½ cup of cooking liquid. Return pasta to pot.

Add butter to mushroom mixture, along with a little of the cooking liquid from the pasta to loosen and deglaze. Pour mushroom mixture, parsley and parmesan cheese into pot with pasta and toss to combine. Turn out onto large platter to serve. May be garnished with more parsley and cheese.

Serves: 4-6

Love pasta? Love wine? Don’t forget to enter the “Perfect Pasta Pairing” contest for a chance to win a trip for two to beautiful Sonoma County valued at $5,000.

Tweet us at @ApronsStilettos and share with us your favorite pasta recipe for #NationalPastaDay!

Source: Kenwood Vineyards

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