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
-
1
package (16 ounces) JOHNSONVILLE® All Natural Fresh Italian Sweet or Hot Ground Sausage
-
3
tablespoons
olive oil
-
1
pound
small or medium white or Cremini mushrooms
-
1
clove garlic, minced
-
1
teaspoon
dried red pepper flakes, to taste
-
Salt and freshly ground black pepper, to taste
-
Juice of 1/2 lemon
-
1
package
(16 ounces) 6-inch square egg roll pasta
-
1
small
handful grated Parmesan cheese
-
1
handful
fresh flat-leaf parsley, roughly chopped
-
2
tablespoons
unsalted butter, room temperature
-
Freshly grated Parmigiano-Reggiano, to garnish
REVIEWS
Directions
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.
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.
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.
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.
Drain and add to sausage mushroom mixture. Add the Parmesan, parsley and butter; toss gently.
Place in serving bowls. Sprinkle with freshly grated Parmesan cheese.
