pappardelle with spicy sausage, green beans, and mushrooms

Pappardelle with Spicy Sausage, Green Beans, and Mushrooms (adapted from Savory Simple)

This is a deliciously simple weeknight meal and it only takes less than half an hour. This is truly “quick and easy” in my book! The mushrooms have a nice smoky flavor that contrasts nicely with the spiciness of the sausage. I added the green beans–we all could use more fiber anyway–and their bright green color was a lovely contrast with the golden noodles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 8 -8.8 ounces pappardelle
  • 1 tablespoon olive oil
  • 4-6 links hot Italian sausage, casing removed (can use sweet Italian sausage)
  • 7 ounces cremini mushrooms, sliced (can use shiitake)
  • 8 ounces fresh green beans, trimmed and sliced into 2 inch lengths
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (or more to taste)
  • juice of 1 lime (lemon in the original recipe)
  • 6 ounces homemade chicken stock
  • 1/4 cup heavy cream, optional
  • salt to taste
  • fresh grated Parmesan for garnish, optional

Preparation

  1. Cook pappardelle according to the instructions on the box.
  2. While the pasta is cooking, heat up the oil in a large skillet on medium high heat. When the pasta has cooked, reserve a cup of the cooking water. Drain the noodles and set aside.
  3. Remove the sausage casings and discard.  Crumble the sausage stuffing into the hot oil.  Reduce heat to medium and brown the sausage.
  4. If the sausage sticks to the pan, add a tablespoon of water and scrape up the brown bits called fond, tossing them with the sausage. Fond adds flavor.
  5. Once the sausage is cooked and (mostly) browned, add the sliced mushrooms and chopped green beans.  Sauté for two minutes, then lower the heat and add the garlic.
  6. After the garlic has cooked, about 60 seconds, sprinkle sausage mixture with the red pepper flakes and squeeze on half the lime or lemon juice. Remove the sausage mixture to a bowl and set aside.
  7. Add the chicken stock to the skillet to deglaze it, scraping up any  fond from the bottom of the pan. Allow the stock to reduce slightly, a minute or two.
  8. Stir in the cream, if using. Add a 1/4 cup of reserved cooking water to the pasta. Toss to separate the noodles. Add more water, 1/4 cup at a time, if needed.
  9. Return the sausage and mushroom to the pot with the pappardelle. Toss. Taste, and add salt if needed.
  10. Garnish with crushed red pepper flakes and Parmesan, if desired.

pappardelle with mushrooms, rosemary, and light tomato sauce, redux

I’m stubborn. Especially when I like a recipe and it doesn’t work the first time around.

It’s been a challenging week. Just as I was getting used to the rhythm of work, I started an online course last week. I’m keeping up with the assignments but not getting much sleep. It’s been tempting to eat out or to eat prepared foods from the supermarket, and so far I have not given in–though we did eat out once this week, and I told myself it’s just because it’s hump-day.  I am still determined to cook healthy low fat low carb meals, but now they have to be quick and easy recipes or they don’t make it into my kitchen! Still, I was stressed out enough that I needed some baking therapy.  I made Martha Stewart’s white butter cake recipe again, but this time I added strawberries to it. It tasted fine but that recipe needs to be revisited too. The strawberries sank to the bottom. I saw somewhere on the internet to dust the fruit lightly with flour to prevent this from happening. Does anyone knows if this really works?

Pappardelle with (Wild) Mushrooms, Rosemary, and Light Tomato Sauce (adapted from Dana Slotkin)

Serves 8 as a side dish or 4 as a main course

Ingredients

2 tablespoons extra ­virgin olive oil, divided
1/4 large red onion, minced
2 garlic, minced
1/2 cup dry white wine
1 (15­ounce) can diced tomatoes with juice
1 teaspoon chopped fresh rosemary
1/2 cup low ­sodium chicken or vegetable broth
1/4 cup heavy cream or half and half (It doesn’t need it; I left it out)
Kosher salt and freshly ground black pepper
1 pound homemade or store­ bought pappardelle (or other wide pasta)
1 pound assorted wild mushrooms, washed well and sliced (I used baby bellas)
Grated Parmesan cheese and freshly ground black pepper, for serving

Preparation
1. In a large saucepan, heat 1 tablespoon of the oil over low heat and sauté the onion and garlic until fragrant and translucent, about 3 minutes. Add the white wine, increase the heat to medium, and simmer until the wine has reduced by half, about 5 minutes. Add the tomatoes and rosemary and continue cooking until the sauce has thickened, about 15 minutes. Add the broth and cook until thickened slightly, about 10 more minutes. Stir in the cream, if desired; simmer for one more minute, and season with salt and pepper.

Cook’s Note: I had some grape tomatoes that I wanted to use up. I sliced them in half and added them to the onion and garlic mixture. You can never have too many tomatoes!

2. Meanwhile, bring a large pot of salted water to a boil.

3. Transfer the sauce to a blender and blend the sauce; keep warm.

4. Cook the pasta in the boiling water until it is tender but still al dente; drain (do not rinse) it and set aside.

5. While the pasta is cooking, heat the remaining tablespoon of oil in a large skillet over high heat and sauté the mushrooms until they are golden brown, stirring occasionally, about 10 minutes.

6. Add the tomato sauce and pasta to the skillet, tossing to blend. Taste and adjust seasoning with salt and pepper. With a large serving fork, twirl the pasta and transfer it to serving bowls. Top each portion with extra sauce and grated Parmesan cheese. I added a few twists of freshly ground Trader Joe’s four peppercorn mix. I served it with a fresh salad and Hugo’s sushi vinaigrette salad dressing.

pappardelle with mushrooms, rosemary, and tomatoes

Looking for a quick and easy pasta dish for a weeknight dinner? This one is perfect! However, the dish came out drier than expected. I prefer a more sauce-y product and if you do too, then double the sauce recipe. It is mild and very flavorful. For more bite, add red pepper flakes to taste. This is a vegetarian dish but don’t let that stop you from trying it!   The guys in my family object to eating their vegetables without some protein, so I added a cupful of slivered turkey ham to the pasta.

Pappardelle with  mushrooms, rosemary, and tomatoes
(from DanaSlatkin.com)

Serves 8 as a side dish or 4 as a main course

Ingredients

2 tablespoons extra ­virgin olive oil
1 large shallot, minced 2 garlic, minced
1/2 cup dry white wine (I substituted 1/2 cup apple juice. White grape juice is fine too.)
1 (15­ounce) can diced tomatoes with juice (I recommend any flavored diced tomatoes.)
1 teaspoon chopped fresh rosemary
1/2 cup low ­sodium chicken or vegetable broth
1/4 cup heavy cream or half and half (optional. Using it will result in a pale sauce.)
Kosher salt and freshly ground black pepper
1 pound homemade or store ­bought pappardelle, or other wide pasta (I used garlic and herb pappardelle)
1 pound assorted wild mushrooms, washed well
Grated Parmesan cheese, for serving

Preparation:

1. In a large saucepan, heat 1 tablespoon of the oil over low heat and sauté the shallot and garlic until fragrant and translucent, about 3 minutes. Add the white wine, increase the heat to medium, and simmer until the wine has reduced by three ­quarters, about 5 minutes. Add the tomatoes and rosemary and continue cooking until the sauce has thickened, about 15 minutes. Add the broth and cook until thickened slightly, about 10 more minutes. Stir in the cream, if desired; simmer for one more minute, and season with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Transfer the sauce to a blender and blend the sauce; keep warm.
4. Cook the pasta in the boiling water until it is tender but still al dente; drain (do not rinse) it and set aside.
5. While the pasta is cooking, heat the remaining tablespoon of oil in a large skillet over high heat and sauté the mushrooms until they are golden brown, stirring occasionally, about 10 minutes. Season them lightly with salt and pepper. Cook’s Note: I added a cupful of slivered turkey ham slices to the mushrooms.
6. Add the tomato sauce and pasta to the skillet, tossing to blend. With a large serving fork, twirl the pasta and transfer it to serving bowls. Top each portion with extra sauce [Cook's Note: if there is any!] and grated Parmesan cheese.

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