Spicy Sausage & Wild Mushroom Pappardelle

Mushroom pasta is one of my all-time favourites (see: my creamy mushroom mafaldine), but sometimes when I’m craving that earthy mushroom flavour without all the heavy cream, I make this herby mushroom and sausage balsamic ragu. It’s loaded with all off my favourite herbs, and big splashes of balsamic vinegar and extra virgin olive oil for a lighter, more summery version of my favourite pasta.

The key is lots of mushrooms – I like to use a mix of creminis, portobello and buttons, but you can use whichever kind you like best! I also tossed in fresh basil because I had some in my garden, but you can just sub in dried if you don’t have any on hand. Because this pasta doesn’t have a traditional sauce, I like to go heavy-handed with the balsamic, olive oil and herbs so that the pasta doesn’t get too dry. In essence: the more, the merrier for this recipe.

INGREDIENTS:

• 1 package pappardelle pasta (or your favourite pasta)
• 500g fresh uncased sausage (or 3 sausages worth)
• 2 packs of large gourmet mushrooms, sliced (I like to use a mix of cremini, portobello and mushroom)
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 cup of fresh basil
• 1 tablespoon dried rosemary
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• Fresh grated parmesan, to serve

INSTRUCTIONS:

1. Set a large pot of water to boil and cook pasta to your preference.
2. Meanwhile, add a drizzle of olive oil to a large skillet with heat on medium-high, and sauté the garlic, onions and sausage for 5 minutes, or until sausage is almost cooked through.
3. Add in mushrooms, dried herbs, balsamic vinegar and olive oil and let simmer for 5-7 minutes, or until mushrooms are tender and softened.
4. Turn off the heat and sprinkle in the fresh basil, mixing it thoroughly with the mushroom ragu.
5. Serve pasta into bowls, and top with mushroom ragu. Sprinkle with fresh grated parmesan.