Mushroom Sauce with Pappardelle

Trisha Davey

8 ounces uncooked pappardelle pasta or bucatini

3 ¼ teaspoons salt, divided

1 tablespoon olive oil

¼ cup finely chopped shallots

2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped

2 garlic cloves, minced

2 tab lespoons dry sherry

2 ounces Parmigiano-Reggiano cheese, divided

¼ cup heavy whipping cream

1 teaspoon finely chopped fresh sage

½ teaspoon cracked black pepper

1 teaspoon olive oil

Sage leaves (optional)

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving ¼ cup cooking liquid.

Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in sherry, and remaining ¼ teaspoon salt; cook 1 minute or until the liquid evaporates.

Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, ¼ cup reserved cooking liquid, ¼ cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with olive oil; toss. Place about 1 ¼ cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.

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