Pappardelle With Creminis, Cream, And Sage
serves 2-4
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1 tablespoon unsalted butter
1 pound cremini mushrooms, thinly sliced
5 sage leaves, thinly sliced
1/4 cup white wine
1/2 cup heavy cream
1 1/2 pounds fresh or dried pappardelle
1/4 cup freshly grated parmesan
1/4 teaspoon red pepper flakes
prep: 5 minutes
total: 30 minutes
large pot
colander
large sauté pan
grater
1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, cook the pasta until al dente.
2. Meanwhile, prep the ingredients and melt the butter in a large sauté pan over medium-high heat. When the butter melts, add the mushrooms and cook, stirring occasionally, until they're soft, about 10 minutes.
3. Add the sage and wine, season with a sprinkling of salt and pepper, and simmer until most of the wine is gone, about 5 minutes. Stir in the cream and remove from the heat.
4. Drain the noodles and toss them in the pan with the cream. Stir in the parmesan and red pepper flakes.
2. Meanwhile, prep the ingredients and melt the butter in a large sauté pan over medium-high heat. When the butter melts, add the mushrooms and cook, stirring occasionally, until they're soft, about 10 minutes.
3. Add the sage and wine, season with a sprinkling of salt and pepper, and simmer until most of the wine is gone, about 5 minutes. Stir in the cream and remove from the heat.
4. Drain the noodles and toss them in the pan with the cream. Stir in the parmesan and red pepper flakes.
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