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Mushroom Sugo Pappardelle

Holiday 2017
F201706044.jpg
food and drink

BY: Eric Vellend

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

What to Serve

LCBO#:14977
$8.80  
LCBO#:271809
$2.35  
F201706044.jpg
food and drink

Mushroom Sugo Pappardelle

Holiday 2017

BY: Eric Vellend

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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