This is a delicious pasta dish taught to me by my sister-in-law Cindy. She cooked it for me during a recent visit this past fall and I reverse engineered it at home later, riffing with sherry and spinach.
1 lb button mushrooms, cleaned and sliced
1 lb bulk Italian sausage
Crushed red pepper flakes, to taste
1 tsp herbs de Provence or Italian herbs
3 cloves garlic, minced
8 oz fresh baby spinach leaves
1-1/2 cups heavy cream
1/2 cup cream sherry, divided in half
1 lb fresh pappardelle pasta
Fresh minced parsley for garnish
Melt butter in olive oil in a large wide skillet. Add mushrooms and cook over medium-high heat until the mushrooms release what water they will and begin to brown a bit. Stir often. Add 1/4 sherry and allow to evaporate, until the mushrooms are cooked and nicely browned. Remove mushrooms to a bowl.
Add a dash of olive oil to the skillet and add the sausage, crumbling into bite-sized pieces. Season with salt and pepper, red pepper flakes and herbs. Brown the sausage until cooked through. Add the garlic and cook another 2-3 minutes. Remove the sausage to the bowl with the mushrooms.
Add the spinach to the skillet and stir well as you allow the leaves to wilt. When well cooked, remove to the bowl with the sausage.
Meanwhile, bring a large pot of water to a boil for the pasta. Salt generously (like sea water) and cook the pappardelle for just a few minutes, according to package directions.
Add the remaining 1/4 cup sherry and the cream to the skillet and bring to a gentle boil. Cook to reduce the sauce until it is creamy and velvety, whisking often. Return the sausage mixture to the cream sauce and stir to reheat.
Drain the pasta and plate on four plates. Top with sausage mixture. Garnish with fresh parsley.
Serves 4.
Cook's Notes: I made this dish for someone who doesn't do mushrooms so I substituted roasted butternut squash, which turned out fantastically:
...served at Jackson St. Apr '26...
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