Wednesday, March 28, 2007

Pappardelle with Mushroom Basil Tomato Sauce and Spicy Sausage


I adore the Web tool Babel Fish.

According to the translation from English to Italian, my dish of Pappardelle with Tomato Basil Mushroom Sauce and Spicy Sausage turns into the dreamy sounding Pappardelle con la salsa di fungo del basilico del pomodoro e la salsiccia piccante.

Inspired by a delicious appetizer on the menu of one of my favorite local restaurants, Caffe Boa, this is a rich tomato sauce with crimini mushrooms, fresh ribbons of basil, slices of spicy Italian sausage and white wine, served over al dente pappardelle pasta. The flavor is sweet from the basil, spicy from the sausage and is just enough to flavor the pasta without overwhelming it.

Pappardelle with Mushroom Basil Tomato Sauce and Spicy Sausage:
(serves 4)

8 oz dried pappardelle pasta
8 oz whole crimini mushrooms, sliced in half
1 c fresh basil, cut or torn into ribbons
2 large links spicy Italian sausage, cut into slices
Olive oil as needed
4 cloves garlic, minced
Salt and Pepper to taste
1 c dry white wine
2 c tomato sauce

Directions:
Bring at least 4 quarts of water to a boil over high heat. Salt aggressively. Boil pappardelle for 10 minutes or until al dente. Drain well, reserving about 1/4 c pasta water.

Meanwhile, saute sausage and garlic over medium-high heat until browning and fragrant. Add mushrooms, saute until beginning to brown. Salt and pepper.

Deglaze pan with wine, simmer until reduced by half. Add tomato sauce, bring back to a simmer. Add basil and allow just to wilt before reducing heat to a low simmer. Taste and adjust seasonings.

Drain pasta, reserving 1/4 c pasta water. Toss pappardelle with pasta, adding cooking water and continue to simmer and toss until desired consistency. Serve immediately.

8 comments:

Patricia Scarpin said...

Kirsten,
I love your pasta dishes! This sauce sounds so great and full of flavor!

Brilynn said...

I use babel fish all the time! Although it's sometimes not so accurate... Food always sounds fancier in other languages.

Lis said...

Look at those mushrooms! And that big fat pasta and the sausage.. ohhh the sauce.. *sigh*

Truly, I need to stop visiting your sight while I'm at work. Truly.

xoxo

Peabody said...

Mmmm Caffe Boa(sigh, I miss Mill Ave)...I love their Ravioli dish that is stuffed with crab and mascarpone cheese and the artichoke ravioli too. I've never had this appetizer though...looks good.

Kirsten said...

Thanks Patricia!

Brilynn - yeah, I wouldn't trust Babel Fish to write an email to a client overseas or anything, but it's fun. :)

Lis...never stop visiting my site at work, someone has to help you get your appetite ready for lunch!

Peabody, Caffe Boa moved to a new location (further up Mill) but it's still just as amazing. One of my favorites is the artichoke ravioli too!!! Yummmm

Greg said...

I just stumbled across your blog while searching for endive appetizer ideas, and now I'm drooling all over my keyboard - your photos are fantastic! I can't wait to try out some of your recipes. You're in my bookmarks now, I'll be back to visit soon... cheers!

Kirsten said...

Hey Greg! Thanks for stopping by - glad you like the pics. They aren't professional, but I try.

Stop by any time, the kitchen is always open. :)

buy generic viagra said...

The only thing worse that\n cooking the Pappardelle with Mushroom is playing the baritone sax, which often doens't get a part written for it, so I prefer the culinary art, actually I'm a musician but I won't do my work anymore because I wanna be like you.
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