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:
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
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.