Pappardelle with Sausage and Mushrooms

I first had this dish at Fornelletto Italian Restaurant in the Borgata Hotel, Atlantic City. Every time I have the opportunity to eat Pappardelle I do since it’s is my favorite type of pasta! Why wait to see it on a restaurant menu - I created the same great taste at home and I am excited to share it with you!

• 1 tablespoon olive oil
• 1 pound of your favorite thin link sausage, either pork or chicken
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 pound baby bella mushrooms, sliced
• Salt and pepper to taste
• Fresh Pappardelle
• 3 to 4 tablespoons salted butter
• 1/2 pound fresh mozzarella cut into small cubes
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon red pepper flakes

Heat oil in a large skillet and add sausage, onion, and garlic. Cook until onions are golden. Add mushrooms and cook, stirring frequently, until mushrooms release their liquid, 10 to 12 minutes. Remove from heat; season with salt and pepper.


Bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid and drain pasta. Return to pot.


Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot, add pasta and toss to combine. Transfer to a large serving platter. Garnish with mozzarella, red pepper flakes and grated cheese; serve immediately.