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Pappardelle with Wild Mushroom Sauce Recipe

Italian · Main course · 45 min total

This hearty pasta dish features a rich, earthy wild mushroom sauce that clings to wide pappardelle ribbons, perfect for a cozy autumn dinner.

Ingredients

• 12 oz dried pappardelle pasta
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 lb mixed wild mushrooms (such as cremini, shiitake, oyster), sliced
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and their liquid has evaporated, about 8 minutes. Season with salt and pepper.
3. Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and shallot. Cook until fragrant, about 1 minute.
4. Pour in white wine and cook, scraping up any browned bits, until reduced by half, about 2 minutes.
5. Stir in heavy cream and bring to a simmer. Cook until slightly thickened, about 3 minutes.
6. Add cooked pasta, Parmesan, and parsley to the skillet. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan and parsley if desired.

Tips

• For best flavor, use a mix of wild mushrooms; if unavailable, cremini mushrooms work well.
• The sauce can be made ahead and reheated gently; cook pasta fresh just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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