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!
- 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
- 1/4 cup heavy cream
- salt to taste
- fresh grated parmesan for garnish
Prepare papperdelle according to package instructions.
While the pasta is cooking, heat up the oil in a large saute pan or sautoir.
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.
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.
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.
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.
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.
Stir in the cream.
Toss the sauce and the sausage mushroom with the papperdelle. Season with salt to taste.
Garnish with crushed red pepper flakes and parmesan.