Pappardelle with Sizzled Italian Sausage and Mushrooms
Pappardelle with Sizzled Italian Sausage and Mushrooms
“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.”
Ingredients
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1
package (16 ounces) JOHNSONVILLE® All Natural Fresh Italian Sweet or Hot Ground Sausage
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3
tablespoons
olive oil
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1
pound
small or medium white or Cremini mushrooms
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1
clove garlic, minced
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1
teaspoon
dried red pepper flakes, to taste
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Salt and freshly ground black pepper, to taste
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Juice of 1/2 lemon
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1
package
(16 ounces) 6-inch square egg roll pasta
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1
small
handful grated Parmesan cheese
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1
handful
fresh flat-leaf parsley, roughly chopped
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2
tablespoons
unsalted butter, room temperature
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Freshly grated Parmigiano-Reggiano, to garnish
REVIEWS
Directions
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In a large skillet, cook and crumble sausage in oil over medium-high heat until sausage is browned and the internal temperature is 160°F. Transfer sausage with a slotted spoon. Drain all but 2 tablespoons fat from skillet and return to heat.
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Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Cut mushrooms into quarters; add to remaining hot oil in the skillet. Let them fry fast, tossing once only after the edges are browned.
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Add the garlic, pepper flakes and salt. Return sausage to skillet and continue to fry fast; tossing regularly. Turn the heat off and squeeze in lemon juice. Toss and adjust seasoning to taste.
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Meanwhile, cut egg roll pasta squares into 1-1/2 inch wide strips (4 strips each square) and cook in boiling salted water until tender; 3 to 4 minutes.
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Drain and add to sausage mushroom mixture. Add the Parmesan, parsley and butter; toss gently.
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Place in serving bowls. Sprinkle with freshly grated Parmesan cheese.
