Pappardelle in sausage sauce and porcini mushrooms

250 g pappardelle “Aldo's Pasta”

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  • 50 g EVO oil
  • 40 g shallots
  • 10 g garlic
  • 200 g home-grown sausages
  • 80g red wine
  • 300 g fresh porcini mushrooms (Boletus edulis)
  • 1 pc bay leaf
  • 10 g cream butter
  • 30 g Parmigiano Reggiano DOP (grated)

For presentation

  • 10 g chopped chives or parsley
  • 10 g red wine (cooked reduced)
  • 10 g EVO oil
  • 4 pcs crunchy porcini chips






15 Minutes


4 Guests


Make small balls with the fresh sausage. Cut the shallot and garlic into brunoise. In a pan, cook them gently with a drizzle of extra virgin olive oil. Add the sausage and brown over medium heat. Deglaze with the red wine and cook. Cut the porcini mushrooms into thin slices. Heat a little oil in the pan, add the porcini mushrooms and the bay leaf. Season with salt and pepper and cook quickly. Finally, stir in a knob of butter. Combine the two sauces in a single pan. Cook the pappardelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 5 minutes and drain. Risotto them in the sauce, adding a little cooking water or white veal stock if necessary. Complete with parsley or chives.

Present the pappardelle on individual plates. Decorate with the porcini chips, red wine reduction and two drops of extra virgin olive oil.

Chef Giorgio Nardelli

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