Spicy Pappardelle with Sausage and Shiitake Mushrooms
This aromatic pasta has autumn written all over it. Dig in!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 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 crushed red pepper flakes, or more to taste
- juice of 1 lemon
- 6 ounces homemade chicken stock
- 1/4 cup heavy cream
- kosher 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.
Calories: 724kcal | Carbohydrates: 47g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 910mg | Potassium: 647mg | Fiber: 3g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2.8mg