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Pappardelle alla Boscaiola-The Woodsman’s Pasta

A hearty and satisfying pasta dish that can stand on it's own for dinner or impress as a first plate in a multi-course meal.

The name of this dish suggests that it can satisfy a hunger after a hard days work and it doesn't disappoint. Green peas add balance to the earthy sausage and mushrooms while the cream brings all the flavors together.

Courtesy of Onda Pasta


Posted By: Onda Pasta
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US Metric

1/2 a pound of fresh pappardelle or other fresh pasta

3 TB olive oil

1 large garlic clove, chopped

2 sausages

3-5 mushrooms of your choice, chopped

1 hand full of peas, fresh or frozen

1/4 cup of cooking white wine

1/3 of a small lemon

1 TB fresh parsley, chopped

Freshly grated Parmigiano-Reggiano cheese

Heavy cream, about 1/4-1/3 cup

Cooking Process:

Put a large pot of water on the boil. On medium-high heat, warm the olive oil in a pan that will be big enough to hold your sauce and pasta. Remove the meat of the sausage from its casing and cook through. Add the garlic, mushrooms, peas and lemon juice and give the pan a few stirs, for about 20 seconds. Add the salt, pepper and wine.  Sauté all of this until the wine evaporates. Sprinkle in half the parsley. Here’s where you poor in the cream and you have to control the amount. Ideally, add enough cream to make a fair amount of sauce but do not drown the ingredients in the pan. Reduce this mixture for 3-4 minutes on low heat then remove from heat.

Put the pasta in the pot of boiling water. Fresh pasta is ready in 3 minutes so you should cook it for 2 minutes because you will finish it in the pan. Whichever pasta you end up using, cook it about 3/4th of the recommended time on the package. If you’re using box pasta, try to time the cooking so that the pan of sauce is not sitting off of the heat for more than 3 minutes. Once strained, add the pasta directly to the pan of sauce and return to high heat. Toss together or stir with tongs for about 2 minutes until it is nicely coated.

how to serve:

Divide between 2 plates and garnish with a pinch of fresh parsley, grated cheese and serve immediately. Why not include a nice glass of wine after your hard days work in the woods!