Pappardelle Sausage Mushroom Florentine

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.

2 Tbsp butter plus 1 Tbsp olive oil

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...

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog