Pappardelle with a Creamy Mushroom and Sausage Sauce

We are fortunate to live across the street from the newly opened Ponce City Market here in Atlanta (check it out here). This awesome market has several shops and restaurants. One night we felt lazy and weren’t sure what to make. We had some leftover sausage and mushrooms from some stuffed mushrooms we had made for a holiday party and wanted to use those up. We decided to get some fresh, homemade pasta from Bellina Alimentari, one of the market/restaurants in PCM, and whip up this delicious, rich and easy recipe. Enjoy!

Servings: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 1/2 lb fresh pasta (we had pappardelle YUM)
  • 4 tbsp olive oil, divided
  • 2 shallots, minced
  • 3/4 lb sweet Italian sausage, removed from casing
  • 3 cloves of garlic, minced
  • salt and pepper
  • 1 lb white button mushrooms (or any variety, this is just what we had, an assorted lot would probably be the tastiest)
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 cup mascarpone cheese, at room temp
  • 1/2 cup freshly grated parmesan
  • thyme (chopped, to garnish)


Heat 2 tbsp of the oil in a skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook for about 8 minutes, until fully cooked through, then remove from heat.

Next, begin to bring a large pot of salted water to a boil. Once it is boiling, add your pasta. We were lucky enough to get delicious, homemade pasta, so we only cooked it for about 4 minutes until it was al dente.

If you are using store-bought pasta, follow the instructions on the box. While you are waiting for that to boil (and the pasta to then cook), start on the sauce. Heat the remaining 2 tbsp of oil in a separate skillet over medium-high heat. Add the shallots and garlic to the pan and season with salt and pepper. Cook until soft and translucent, about 2 minutes.thumb_IMG_5533_1024 Add the mushrooms to the pan and again season with salt and pepper. Cook until tender, stirring occasionally, about 5 minutes. Turn the burner heat to high and then add the white wine. Cook for about 3 minutes until all the liquid evaporates. thumb_IMG_5534_1024Add your chicken stock and simmer until liquid is slightly reduced. thumb_IMG_5535_1024Remove the pan from the heat and add the mascarpone cheese. thumb_IMG_5538_1024Stir in the cheese,  until the mixture is creamy. Next, add your cooked sausage and mix into the sauce.

Add your parmesan and stir thoroughly. thumb_IMG_5540_1024Finally, add your pasta into the skillet and stir to coat completely. thumb_IMG_5542_1024Season with salt and pepper, to taste, then serve. Garnish with chopped thyme.thumb_IMG_5543_1024

Nevin’s Rating: 9.5/10

Amanda’s Rating: 9/10


2 Comments Add yours

  1. Chelvi S says:

    Nice blog, will be visiting often

    Liked by 1 person

  2. Valerie G says:

    Sounds yummy. Love your blog !

    Liked by 1 person


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