Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Pappardella with Spicy Sausage & Wild Mushrooms

INGREDIENTS 1 tablespoon olive oil 9 ounces best-quality spicy sausage, casing removed 1 onion, finely chopped 1 clove garlic, minced 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn 2 tablespoons fresh thyme, leaves 1 to 2 small dried red chiles, crumbled Coarse salt and freshly ground pepper Fresh Pappardelle 3 to 4 tablespoons unsalted butter 1/2 cup loosely packed flat-leaf parsley, chopped 1/2 cup freshly grated Parmesan cheese INSTRUCTIONS In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, 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; 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; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

INGREDIENTS

1 tablespoon olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 tablespoons fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 tablespoons unsalted butter

1/2 cup loosely packed flat-leaf parsley, chopped

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, 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; 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; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Source: http://www.marthastewart.com/355541/pappar...