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Recipe Detail Page
Mushroom Sugo Pappardelle
Holiday 2017
1. In a large pot, heat 3½ cups (875 mL) Mushroom Sugo over medium-low heat. Bring a large pot of salted water to a boil. Cook 1 lb (500 g) dried Italian pappardelle according to instructions on package. Drain and add to sauce. Stir in 3 tbsp (45 mL) diced unsalted butter and ¼ cup (60 mL) chopped parsley until butter melts. Served with grated Parmesan.
Serves 4 to 6
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Mushroom Sugo
When selecting fresh mushrooms for this sauce, look for a balance of flavour (cremini), texture (king oyster) and pretty shapes (hon shimeji). This recipe is adapted from Lidia’s Favorite Recipes by Lidia Mattichio Bastianich and Tanya Bastianich Manuali (Knopf).
