Spicy Pappardelle with Sausage and Shiitake Mushrooms is a hearty, flavorful meal.

Something you might not know about me: I love making pasta for dinner.  So it’s kind of weird that I don’t share more pasta recipes on this site, right?  Here’s the reason: I never follow a recipe, I’m always adjusting things along the way and I rarely make the same thing twice.  To me pasta is the ultimate vehicle for whatever’s in my refrigerator: cheeses, meats, veggies, herbs, etc.  No two pastas are ever exactly the same.  I like the spontaneity of making pasta and stopping to jot down notes takes away from it a bit. More garlic? Bam! Scribble Scribble.  But I made this pasta dish a few weeks ago and decided to recreate it for the site because it was that good!  I used a delicious pork and fennel sausage from a local company called MeatCrafters, but any sausage will work in this dish.  I think it would be great with chorizo (what isn’t great with chorizo?)  You can also swap out the mushrooms for any variety you happen to have on hand.  Between the sausage, mushrooms, stock and cheese, this dish is just bursting with meaty umami flavor.

Homemade stock is one thing that really makes this recipe stand out in flavor.  I just can’t use the boxed stuff; I’d rather cook with water.  It’s like the difference between a moist homemade cake and the day-old birthday cake bin at a chain grocery store.  Please try making your own chicken stock; it’s very easy and I’ll be happy to answer any questions about it!

Spicy Pappardelle with Sausage and Shiitake Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 8 ounces pappardelle
  • 1 tablespoon olive oil
  • 4 links hot italian sausage, casing removed (or similar)
  • 7 ounces shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (or more to taste)
  • juice of 1 lemon
  • 6 ounces homemade chicken stock
  • ¼ cup heavy cream
  • salt to taste
  • fresh grated parmesan for garnish
Instructions
  1. Prepare papperdelle according to package instructions.
  2. While the pasta is cooking, heat up the oil in a large saute pan or sautoir.
  3. Crumbled the sausage into the pan and allow the fat to render for several minutes on medium-low, then turn up the heat to medium high and allow it to brown a bit.
  4. If at any time the bottom of the pan starts browning too much (if it looks like the bits are going to burn), add a few tablespoons of water and scrape up the bits, tossing them with the sausage. This will add a nice flavor.
  5. Once the sausage is cooked and browned, add the sliced mushrooms and saute them for a few minutes, then lower the heat and add the garlic.
  6. After the garlic has cooked (it will only need a minute), toss in the red pepper flakes and lemon juice. Remove the pan contents to a bowl and set aside.
  7. Add the chicken stock to the saute pan to deglaze it, scraping any goodies off the bottom of the pan. Allow the stock to reduce for several minutes until it has thickened substantially.
  8. Stir in the cream.
  9. Toss the sauce and the sausage mushroom with the papperdelle. Season with salt to taste.
  10. Garnish with crushed red pepper flakes and parmesan.
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  • http://tutti-dolci.com Laura (Tutti Dolci)

    Sausage and mushrooms are two of my favorite pasta toppings! Love the spice you added here.

  • http://carolynchan.wordpress.com Carolyn Chan

    Wowser I’m so glad you decided to write and share this recipe t looks amazing!

  • http://stowell.wordpress.com Roger Stowell

    Sausage pasta is always great and I’m glad you took the time to write this recipe down. I think I would use a different mushroom as shiitake are normally a disappointment in my view.

  • http://maddogtvdinners.wordpress.com Mad Dog

    Sounds great and I agree wholeheartedly about the stock – I always have some in the fridge or freezer and make it every time I eat a chicken.

  • http://www.thewickednoodle.com kristy @ the wicked noodle

    I can completely relate to not posting dishes because of not wanting to stop! Sometimes I’ll make something with the intent of posting but I just can’t remember how much of this or that I threw in – it’s maddening! I’m sooo glad you remembered this one though – it looks and sounds a – ma – zing!! I love spicy pastas, especially with sausage!

  • http://thedomesticrebel.com Hayley @ The Domestic Rebel

    Love this! I’ve actually never had pappardelle pasta before, but I’ll need to try it out. I love long noodles :)

  • http://www.fearlesshomemaker.com amy @ fearless homemaker

    I’m a major pasta lover like you, too, but rarely share recipes for the same reason – i never jot stuff down! this looks absolutely wonderful, so i hope you keep more pasta recipes coming!

  • http://grazinginthecity.com bill

    I’m a big fan of sausage – especially homemade! This looks sooo hearty and delicious —

  • http://www.unegaminedanslacuisine.com/ Valerie

    This pasta dish looks amazing! Fennel in any kind of meat is a thing of beauty.

  • http://www.piesandplots.net Laura Dembowski

    I love making pasta for a quick dinner too, though I typically stick to Shirataki noodles, and I never follow a recipe either. I’m sure homemade chicken stock is amazing, but I don’t think I can be convinced to make it. The no salt added Kitchen Basics is pretty good stuff.

    • http://www.savorysimple.net Savory Simple

      I wish I could give you some of mine to try. You’d never go back!

  • http://www.confessionsofachocoholic.com Bianca @ Confessions of a Chocoholic

    This sounds delicious! I love making pasta for dinner too, and hardly ever follow a recipe as well.

  • Karista @Karista’s Kitchen

    Love, love a good pappardelle and especially with sausage and mushrooms. This looks divine!

  • http://www.morepleaserecipes.com Tina @ More Please Recipes

    ooh, I can’t believe you just posted this, I have had pappardelle on the brain of late and even submitted it to your King Arthur give away contest. I cannot wait to try this recipe out.

  • http://simplyfreshcooking.com Rachael {SimplyFreshCooking}

    You had me at spicy!

  • http://yummychunklet.wordpress.com yummychunklet

    Yum! And I just bought a medley of mushrooms from the farmers market!

  • http://www.atoastandtea.wordpress.com atoastandtea

    Ah this looks so good as I am starving and waiting for my dinner to finish cooking! Perfect rib-sticking fare as fall is on the way :).

  • Patty

    Thanks for sharing your pasta recipe, sometimes it’s easier just to cook and not take the time to write down the recipe, glad you did!

  • Kathryn

    I’m another pasta lovely and I love the idea of the deep rich taste of this pasta.

  • http://www.foodwanderings.blogspot.com foodwanderings

    Your work and photography are so beautiful. Love this dish and I could probably could use turkey sausage! :)

    • http://www.savorysimple.net Savory Simple

      Thank you so much! I think turkey sausage would work perfectly.

  • http://Www.aggieskitchen.com Aggie

    I’m the same way about pasta, so hard to turn it into a recipe! Thissounds sp delicious, loving the papardale!

  • http://www.tartineandapronstrings.com/ Jen L | Tartine and Apron Strings

    I love sausages flavoured with fennel seeds or pollen – the taste is distinct and delicious! And to pair it with shiitakes? Hello…!

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    This looks wonderful and so beautifully warming for cold nights :D Love the use of shiitakes!

  • http://bakerstreet.tv Baker Street

    I totally agree about the intense flavor the homemade stock adds and this time I’m going to take the time out and make my own stock! the pasta looks amazing.

  • http://bakeyourday.net cassie

    I love this! I make so many pasta dishes for dinner but i always make them dinner too. Sometimes i try to replicate but they always turn out differently. I love this one!

  • http://thespicedlife.com/ Laura

    We always call them pasta tosses, and I know exactly what you mean, I rarely add them to the blog either. This one definitely looks worthy, though! Delicious!

  • http://www.blissfullydelicious.com/ Yudith @ Blissfully Delicious

    Oh, what a gorgeous bowl of pasta. And I love mushrooms – together with pasta, what can go wrong with that?

  • http://www.tasteandtellblog.com Deborah

    I love all of these flavors!!

  • http://livingthesweetlifeblog.wordpress.com Living The Sweet Life

    I love it when food not only tastes great, but it looks great. This is a beautiful dish!! I know this would be huge success in my home. Thank you for the wonderful recipe :)

  • http://blog.mushrooms.ca Mushrooms Canada

    Wow, what wonderful flavour and spice combinations!! Excited to try out some great pasta and shiitake mushrooms!

    -Shannon

  • http://justonecookbook.com/blog/ Nami | Just One Cookbook

    I love pasta like this – pure comfort and I want to come home to eat something like this. I haven’t used pappardelle before but I can imagine it goes well with sausage and mushroom. Shiitake has great umami and it’s great to see it with Italian sausages.

  • Lan | angry asian

    i was at wegman’s last night looking for gluten free pappardelle but alas had to settle for thinner linguine. then i set out to recreate this but of course i never follow a recipe and i wanted to use sardines instead and of course no dairy, and well, you know. either way, this dish looks beautiful, Jen!

    • http://www.savorysimple.net Savory Simple

      Thanks! Have you gone totally gluten free?

  • http://gobakeyourself.wordpress.com/ Choc Chip Uru

    What a wonderfully flavoursome dish my friend :D

    Cheers
    Choc Chip Uru

  • Bev @ Bev Cooks

    I have just fallen out of my chair.

  • Buck Skidmark

    Wonderful base recipe that I altered with the locally available soft chorizo and a fabulous assortment of porcini, wood ear, pig’s ear, portobello, and champignon mushrooms …. just terrific on farfalle. Thank you for sharing this with us.

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      I’m so glad you enjoyed it!

  • Candi

    Like you, I never really follow a recipe. Going to use white wine instead of lemon and porcini instead of shiitakes and chicken Italian sausage. LOVE pappardelle – this is gonna be goooood!! Thanks…

  • Liz

    Nice recipe. Thank you.