Pappardelle with Sizzled Italian Sausage and Mushrooms

Submitted by:

“Italian dishes are a big hit in our house,” said Julow. “I particularly like this one, since it’s so quick to prepare. The egg roll pasta cooks in just three minutes – like homemade pasta – and it adds a delicious flavor and texture to the dish.”

  • Servings: 6
  • Prep: 15 minutes
  • Cook: 20 minutes

Pappardelle with Sizzled Italian Sausage and Mushrooms

What you need

  • 1pound
    JOHNSONVILLE® Sweet or Hot Italian Sausage
  • 3tablespoons
    olive oil
  • 1pound
    small or medium white or Cremini mushrooms
  • 1
    clove of garlic; finely chopped
  • 1teaspoon
    dried red pepper flakes; to taste
  • salt and freshly ground black pepper; to taste
  • juice of 1/2 lemon
  • 1package
    (16 ounces) 6 inch square egg roll pasta
  • 1small
    handful of grated Parmesan cheese
  • 1handful
    fresh flat-leaf parsley; roughly chopped
  • 2tablespoons
    unsalted butter; room temperature
  • freshly grated Parmigiano-Reggiano; to taste

Preparation

  • 1
    Put the oil in a large skillet and heat over medium-high heat. Add sausage and cook, breaking up clumps, until no more pink shows. Transfer with a slotted spoon. Drain all but 2 tablespoons fat from skillet and return to heat.
  • 2
    Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Cut mushrooms into quarters and add to the remaining hot oil in the skillet. Let them fry fast, tossing once only after the edges are browned.
  • 3
    Add the garlic and pepper flakes with a pinch of salt. Return sausage to skillet and continue to fry fast, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss, taste and adjust seasoning to taste.
  • 4
    Meanwhile, cut egg roll pasta squares into 1-1/2 inch wide strips (4 strips each square) and cook in boiling salted water 3 to 4 min., just until al dente.
  • 5
    Drain and add to the sausage and mushrooms with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor.
  • 6
    Serve, scraping out all of the last bits of mushroom from the skillet, and sprinkle with freshly grated Parmesan cheese.

Pappardelle with Sizzled Italian Sausage and Mushrooms