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Pappardelle with Spicy Sausage and Mixed Wild Mushrooms<\/p>\n
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1 T. olive oil<\/p>\n
9 ounces best-quality spicy sausage, casing removed<\/p>\n
1 onion, finely chopped<\/p>\n
1 clove garlic, minced<\/p>\n
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn<\/p>\n
2 T. fresh thyme, leaves<\/p>\n
1 to 2 small dried red chiles, crumbled<\/p>\n
Coarse salt and freshly ground pepper<\/p>\n
Fresh Pappardelle<\/p>\n
3 to 4 T. unsalted butter<\/p>\n
\u00bd C. loosely packed flat-leaf parsley, chopped<\/p>\n
\u00bd C. freshly grated Parmesan cheese<\/p>\n
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In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1\/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pappardelle with Spicy Sausage and Mixed Wild Mushrooms 1 T. olive oil 9 ounces best-quality spicy sausage, casing removed 1 onion, finely chopped 1 clove garlic, minced 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn 2 T. fresh thyme, leaves 1 to 2 small dried red chiles, crumbled Coarse salt and freshly ground pepper Fresh Pappardelle 3 to 4 T. unsalted butter \u00bd C. loosely packed flat-leaf parsley, chopped \u00bd C. freshly grated…<\/p>\n