Recipe: Pappardelle with Mushrooms
Feeling like indulging yourself with a decadent pasta dish but dreading the calories? Luckily for us Joseph Bastianich and Tanya Bastianich Manuali created a fantastic pappardelle recipe that is perfect for a healthy summer dinner.
- Yield: 6 servings
2 tablespoons extra-virgin olive oil
1 ½ pounds thinly sliced mixed mushrooms (such as button, cremini, shiitake, oyster, chanterelle, or porcini) (about 10 cups)
Kosher salt and freshly ground black pepper
1 large shallot, chopped (about 1/3 cup)
2 teaspoons fresh thyme leaves, chopped
2 tablespoons tomato paste
½ cup dry white wine
1 pound dried egg pappardelle
¼ cup heavy cream
½ cup fresh Italian parsley leaves, chopped
1/3 cup freshly grated Grana Padano
Bring a large pot of salted water to a boil. In a large skillet over high heat, add the olive oil. When the skillet is very hot, add the mushrooms. Let sit for a minute or two, without stirring, until browned. Stir and brown the other side. Cook and stir until the mushrooms are tender and no liquid from the mushrooms remains in the pan, about 8 minutes. Season with salt and pepper.
Reduce the heat to medium, add the shallots and thyme, and cook until the shallots are softened, about 4 minutes. Make a space in the pan and add the tomato paste. Let toast for a minute or two, then stir it into the mushroom mixture. Increase the heat to high, pour in the white wine, and let boil until reduced to a glaze, about 1 minute. Ladle in 1 cup pasta cooking water and add the cream. Simmer until the sauce is slightly thickened, about 6 minutes.
Meanwhile, add the pappardelle to the boiling water (be careful, pappardelle cook faster than other pastas). When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley and toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat and sprinkle with the grated Grana Padano, toss, and serve.