Pappardelle with wild mushrooms and thyme
4 servings
30 minutes
Pappardelle with wild mushrooms and thyme is a true embodiment of Italian gastronomy, a simple yet exquisite dish. These wide pasta ribbons beautifully capture the rich aroma of wild mushrooms, adding earthy depth to every bite. Thyme adds subtle herbal notes, while extra virgin olive oil enhances the flavor, creating a harmony of textures. Sausage filling gives the dish richness, and Parmesan completes the composition with its refined salty-nutty undertone. This dish is born from Tuscan traditions where homemade pasta and fresh seasonal ingredients are valued above all. It is perfect for a cozy family dinner or a meal with friends over a glass of dry wine. Such a recipe is a true gastronomic journey that reveals the richness of Italian cuisine.
1
Heat a large skillet with olive oil over medium heat. Remove the sausages from their casing. Add the sausage meat to the skillet along with finely chopped onion and minced garlic. Brown, breaking up large clumps with a spoon, for about 7 minutes.
- Extra virgin olive oil: 1 tablespoon
- Italian sausages: 250 g
- Onion: 1 head
- Garlic: 1 clove
2
Add chopped mushrooms, thyme, and broken chili pieces. Cook, stirring, until the main liquid evaporates, about 10-12 minutes. Remove from heat, season with salt and pepper.
- Wild mushroom mix: 500 g
- Chopped fresh thyme: 2 tablespoons
- Dried chili pepper: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of water. Return the pasta to the pot.
- Pappardelle: 500 g
4
Add butter and mushrooms to the pasta. Pour in a little water from the pasta and mix. Garnish with parsley and cheese and serve.
- Butter: 4 tablespoons
- Wild mushroom mix: 500 g
- Chopped parsley: 0.5 glass
- Grated Parmesan cheese: 60 g
