Pappardelle with mushrooms and sausage with broccoli rabe is an elegant version of the classic first course with mushrooms and sausage. Those who have tasted it described it as “an elegant dish, where every flavor is enhanced.” Words I will never forget because they represent exactly what I was trying to convey in this dish.
If you want to know how this dish was born, read the article Cooking Challenge_Fight Eat Club. 15.02.19
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 14 oz Button mushrooms
- 1 clove Garlic
- 10.5 oz Broccoli rabe (already cleaned)
- to taste Mixed vegetables for sauté
- 14 oz Sausage
- 3/4 cup White wine
- 3/4 cup Breadcrumbs
- to taste Parsley
- 1 oz Pine nuts
- 1 oz Parmigiano Reggiano
- 9 oz Egg pappardelle
- to taste Salt
- to taste Olive oil
Preparation
Pappardelle with mushrooms and sausage with broccoli rabe. Clean the mushrooms by cutting off the base, which is dirtier with soil, then wipe the stem with paper to remove any residue or rub with a knife and peel the cap. Slice the mushrooms not too thinly. In a pan, brown a garlic clove, add the mushrooms and cook for a few minutes. Boil the broccoli rabe in plenty of salted water. Do not discard the water, as it will be used to cook the pasta.
Open the sausage and crumble the meat. Put the mixed vegetables for sauté in a pan, then add the sausage. Cook for a few minutes and then add the wine. Continue cooking until the wine has completely evaporated.
Add 2/3 of the broccoli rabe to the pan with the sausage, and finally the mushrooms. Turn off the heat and in the meantime prepare the cream. Put the remaining broccoli rabe, the Parmigiano, the pine nuts, and the olive oil in an immersion blender, and blend until you get a thick consistency.
Now prepare the parsley crumble: pour the breadcrumbs, chopped parsley, and season with salt and oil in a plate. Mix with your hands to create a crumbly mixture. Heat a pan and lightly toast.
Bring the water to a boil and cook the pappardelle. Drain the pasta and add it to the pan with mushrooms and sausage, mixing everything together. Serve the dish by pouring a base of cream with broccoli rabe, the pasta with its sauce, and sprinkle with the parsley crumble.
Pappardelle with mushrooms and sausage with broccoli rabe are ready to be enjoyed!
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I await you…Gery
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