Best Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce Recipes

Pappardelle in Saffron Cream image

Provided by Food Network Kitchen

Time 25m

Yield 2 servings (as an appetizer)

Number Of Ingredients 12

Kosher salt
1 tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 tablespoons grated parmesan cheese, plus more for topping
2 tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

Steps:

Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

Pappardelle with Mushrooms and Tomato Cream Sauce image

Yield Makes 6 main-course servings

Number Of Ingredients 17

1/2 oz dried porcini* (1/4 cup)
1/2 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
2 oz sliced pancetta, chopped
1 large garlic clove, minced
10 oz fresh white mushrooms, thinly sliced
1/3 cup medium-dry Sherry
1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice
2 Turkish bay leaves or 1 California
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream
1 lb dried pappardelle or fettuccine
1/3 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
2 oz finely grated Parmigiano-Reggiano (1 cup)

Steps:

Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
*Available at specialty foods shops and some supermarkets.