Mushroom Sugo Pappardelle

Temps des Fêtes 2017
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