Wild Mushroom and Sausage Pappardelle 7 Steps
Preheat a large wide bottomed skillet on high heat, add in 2 tablespoons of the olive oil, then scatter the sliced mushrooms around in a single layer and lightly season with salt and pepper. Allow the mushrooms to sear on the side making contact with the pan for about 1-2 minutes before stirring (the mushrooms should be nice and deeply browned in colour). It may be necessary to do this step in two rounds if you do not have a skillet wide enough to cook the mushrooms in an even single layer.
Give the mushrooms a good stir at this point and cook for an additional 2 minutes until the mushrooms begin to soften, then make a well in the centre of the cooking mushrooms, add the butter and then the diced shallots. Stir the butter shallots into the mushrooms and allow to cook altogether for another 20-30 seconds. Add in half of the white wine and deglaze. Transfer the entire mixture to a plate and set aside.
Heat a wide pot on medium-high heat. Add in the remaining tablespoon of the olive oil, then the sausage mix and begin cooking until the sausage is evenly browned, Approximately 4 minutes. While the sausage is browning, cook the pappardelle in a large pot of salted boiling water.
Once the sausage is cooked and browned, add in the tomato paste and cook for another minute.
Deglaze with the remaining white wine, and scrape the bottom of the pan to release any browned bits. Reduce the wine by about half, add in the chicken stock and incorporate.
Add in the cooked mushroom mixture, at this point the pasta should be about al dente. Strain off the pasta and reserve about 1 cup of the pasta water. Add the drained pasta to the sausage and mushroom sauce. Stir in the grated Grana Padano, as well as the thawed peas, mix to incorporate and add in the reserved pasta water as needed until the sauce thickens and clings to the pasta. Adjust seasoning accordingly.
Serve immediately with additional grated Grana Padano as well as pepperoncini on the side.