In our little local grocery store they just started carrying a new pasta brand called Cipriani. It’s more expensive but if you want a treat try their Pappardelle. They also make a tomato infused pasta that’s more like angel hair that’s just as good.

The thing that makes this pasta recipe really great is putting some of the pasta cooking liquid into the sauce - it melts the cheese and thickens it up.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Serves 4

1 Tbls. olive oil
9 oz. spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 lb. mixed wild mushrooms
2 Tbls. fresh thyme leaves
1 to 2 small dried red chiles, crumbled (I have used chile flakes)
3 to 4 Tbls. unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese
Pappardelle

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up the sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta.

Add butter and cheese to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Add pasta to the skillet; toss to combine. Transfer to a large serving platter, garnish with parsley and serve immediately.