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