© Marcus Nilsson
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness.    More Pasta Recipes  

How to Make It

Step 1    

In a large, deep skillet, melt 4 tablespoons of the butter. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes. Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible.

Step 2    

Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes. Stir in the shallot and garlic and cook for 1 minute. Return the onion to the skillet. Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted. Season with salt and pepper.

Step 3    

Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 4    

Add the pappardelle to the skillet along with the reserved cooking water and the olive oil. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes. Transfer the pasta to bowls and serve, passing the cheese at the table.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight; let the mushroom sauce return to room temperature before proceeding.

Suggested Pairing

Earthy ingredients like mushrooms and nuts pair well with similarly earthy wines, for instance reds like a Barbera from Italy or older whites like a white Rioja.

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