Spicy Sausage and Mushroom Taglietelle with Fresh Thyme Recipe

by katerina on August 8, 2006

Another week, and another herb from my front porch for weekend herb blogging. This week? Thyme. Thyme and mushrooms specifically. This is one of my favorite recipes to use fresh pasta. This recipe taught me how thyme can really bring out the flavour of mushrooms and vice versa, I would highly recommend it. It comes directly from Jamie Oliver’s The Naked Chef Takes Off – and is a staple whenever I get my hands on some really spicy italian sausage. (Thank you Granville Island.) Plus, last week when I made Ravioli I had enough pasta leftover to make two large portions worth of papardelle/taglietelle (wide flat noodle).

For anyone out there who is unaware of weekend herb blogging it is a weekly event hosted by Kalyn over at Kalyn’s Kitchen to encourage bloggers to blog about herbs. I have been trying to participate in it weekly – and by doing that be inspired to take advantage of the herbs I grow on my porch and sill. (Kalyn – I think that means WHB is working :) ). For the record these are thyme, rosemary, dill, sage, chives, basil and mint.

This recipe makes enough for 4 – which in my house means 2 meal sized, salad free portions. :) I guess tomorrow I should have something healthy to make up for it.

[print_this]Spicy Sausage and Mushroom Pappardelle with Fresh Thyme
(serves 2-4)

1 red onion (or a half large onion), finely diced
2 cloves garlic, finely chopped
1 package of hot italian sausage, really hot if you can find them.
2T olive oil
4 sprigs of fresh thyme
mixed mushrooms (I used 15 small mushrooms, a mix of white and brown and 1 portobello, oyster are also really nice)
fresh pasta
3T butter
1 handful flat leaf parsley, chopped
grated Parmesan for garnish.

1. Heat olive oil and remove casings from sausage.
2. Saute the sausage with the garlic and onion until the sausage starts to brown. Break up the sausage while you are cooking it.
3. When sausage is browned add the thyme, chili and mushrooms. Season with salt and pepper and continue cooking the mushrooms until all the moisture is gone.
4. Cook the pasta and reserve some of the cooking water.
5. Remove the mushrooms from the heat and add the butter and a bit of cooking water and stir. Add pasta and half of the parsley and toss. Plate the pasta garnishing with parsley and grated Parmesan.[/print_this]



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