Best Pappardelle With Mushrooms And Tomato Cream Sauce Recipes

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.

Pappardelle With Mushroom Sauce image

Provided by MsPia

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs white mushrooms
5 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
3/4 cup dry white wine
3 tablespoons parsley, chopped
salt & freshly ground black pepper
2 tablespoons butter
1 lb pappardelle pasta, fresh

Steps:

Wash and dry mushrooms thoroughly and slice thin.
Heat olive oil in a large skillet.
Add garlic and sauté over medium heat about 1 minute.
When garlic begins to color, add sliced mushrooms.
Sauté mushrooms over high heat until lightly colored.
Add wine.
Cook until wine is reduced by half, stirring constantly.
Add parsley and cook 1 minute longer.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add pasta.
Bring water back to a boil and cook pasta uncovered until 'al dente'.
Drain pasta and place in skillet with sauce; add butter.
Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
Serve immediately.