- 6 tablespoons unsalted butter
- 1 large red onion, cut into 3/4-inch dice
- 1 pound fresh porcini or cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 1 garlic clove, thinly sliced
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup unsalted roasted pistachios
- 1/2 teaspoon fresh lemon juice
- 1 small chile, such as red Thai chile, seeded and minced
- 1 pound pappardelle, preferably fresh
- 2 tablespoons extra-virgin olive oil
- Freshly grated Parmigiano-Reggiano cheese, for serving
- 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.
- 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.
- 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.
- 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.
The recipe can be prepared through Step 2 and refrigerated overnight; let the mushroom sauce return to room temperature before proceeding.
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.