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.