Pappardelle With Mushrooms And Tomato Cream Sauce
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water (hot)3 tbsps
Olive Oil1 medium
Onion (chopped)1 large
Garlic (clove, minced)1 cup
Sherry (medium-dry)1 tsp
Salt1 tsp
Black Pepper2 cups
Heavy CreamDirections:
1
Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil
2
Soak porcini in hot water until softened, about 30 minutes
3
Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop
4
Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve
5
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes
6
Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes
7
Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes
8
Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil
9
Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes
10
Discard bay leaves
11
Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain
12
3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat
13
Serve with cheese
14
Soak porcini in hot water until softened, about 30 minutes
15
Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop
16
Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve
17
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes
18
Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes
19
Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes
20
Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes
21
Discard bay leaves
22
Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain
23
3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat
24
Serve with cheese
25
*Available at specialty foods shops and some supermarkets
26
*Available at specialty foods shops and some supermarkets