Sunday, 24 April 2011

Sausage and Porcini Pappardelle

This dish was born out multi buy offer at Sainsbury’s. Sausages were on offer and one pack had been demolished at the previous nights BBQ.

I seem to recall a Jamie recipe similar to this, which gave me the inspiration to make it.

The Sausages and porcini mushrooms deliver little nuggets of meaty goodness. You could easily use Tagliatelle with this but I preferred the larger Pappardelle as it seems to make the dish more filling, the wine gives just the right amount of acidity

Serves 5

Six Pork Sausages
Handful of Dried Porcini Mushrooms

Two sprigs of Thyme, stalks removed and finely chopped
500g Bag of Pappardelle
1 Shallot finely chopped
2 Cloves of Garlic Finely Chopped
Glug of dry white wine
Tablespoon of Olive Oil
50ml Double Cream

Put the mushrooms in a bowl and cover with boiling water and leave for 20 mins.
Remove the Skin from the sausages and pinch off bite size pieces
Add the oil to large frying pan and gently fry the onion and garlic for a couple of mins
Add the sausages pieces to the pan and gently fry until brown
Meanwhile squeeze the water from the mushrooms but reserve the soaking water .
In a separate pan heat a knob of butter and gently fry the mushrooms, then add them to the pan with the sausages.
Next add the glug of wine, the Thyme and cook on a high heat for a min or two.
Add a couple of ladles of the mushroom water, be careful not to use the grit at the bottom of the bowl.
Reduce the heat and simmer for 15 mins, top up with any remaining mushroom water if required.
Meanwhile heat a large pan of water to boiling point, add a good amount of salt. Then cook the Pappardelle to packet instructions.
Spoon a little water from the Pappardelle into the sausage pan to loosen the sauce slightly and give it a glossy look.
Stir in the cream
Season the sauce to taste.
Drain the Pappardelle and tip into the pan with the sauce
Toss the pasta until all of it is coated in the sauce
Serve in pasta bowls and top with shaved Parmesan 


  1. Mmhmm.. pappardelle. Arguably the best type of pasta..

    I bet a touch of cream would be good in this too and I feel like I might try it with red onions, but it does sound great as it is

  2. Ha ha, I did actually put cream in but I made this a week ago so I forgot, thanks for the reminder

  3. This looks lovely. I like a squeeze of lemon on sausage pasta too.

  4. Looks great! Sausages and spaghetti is an old standby I use a lot when I want a quick and easy dinner.


  5. Lemon, yes that would be good, I added a tiny tiny drop of Truffle Oil but then I like that, not everyone does

    I can see why you do Chris, it's really easy and even my sausage hating daughter ate it and she knew what it was

  6. This is exactly the dish I was looking to make last night! I ended up making something similar but I wish I'd seen this, the wine and mushrooms sound lovely.