|8 oz||Pastene Italian Pappardelle|
|1||medium sweet onion, diced|
|1 Tbsp||Pastene Minced Garlic|
|2 Tbsp||Pastene Extra Virgin Olive Oil|
|8 oz||baby bella mushrooms, cleaned and chopped|
|3||sweet sausage links, casings removed|
|¼ cup||heavy cream|
|½ tsp||sea salt, plus more to taste|
|½ tsp||ground sage|
|⅛ tsp||ground nutmeg|
|¼ cup||Pastene Grated Parmesan Cheese|
|¼ cup||Pastene Grated Romano Cheese|
|¼ cup||reserved pasta water|
|fresh sage leaves, optional garnish|
- Bring a large pot of salted water to a boil and cook the pappardelle until tender, about 7 minutes. Reserve ¼ to ½ cup of the pasta water; drain the pasta and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat, adding olive oil when the butter is melted.
- Add the diced onions to the skillet and sauté until soft and translucent, about 8 to 10 minutes.
- Add the minced garlic and sauté for 2 minutes more.
- Add the sliced mushrooms and sauté until soft, about 5 to 7 minutes.
- With a wooden spoon, move the onion and mushroom mixture to the edges of the skillet and place the sausage in the middle.
- Brown the sausage for 8 to 10 minutes, breaking it up with a wooden spoon as it cooks. When the sausage is cooked through, stir the sausage, onions and mushrooms together.
- Add ¼ cup of the reserved pasta water to the skillet along with the heavy cream, sea salt, ground sage and ground nutmeg; stirring to combine all with the sausage and mushroom mixture. Add a little more of the reserved pasta water if desired.
- Add the cooked pappardelle to the skillet, gently stirring to coat with the sausage and mushroom mixture.
- Combine the grated cheeses in a bowl and sprinkle over the pasta mixture, gently stirring until the cheese melts and coats the pasta.
- Serve immediately in pasta bowls and garnish with fresh or fried sage leaves, if desired.