Pappardelle with Porcini Saucr

By norsegal8

Ingredients

• 1/2 teaspoon kosher salt, plus more for the pasta pot
• 1 1/2 cups chicken stock
• 1/4 cup olive oil
• 1 1/2 lbs. porcini, trimmed and thickly sliced
• 4 garlic cloves, crushed and peeled
• black pepper
• 2 Tbsp unsalted butter, cut into pieces
• 1/4 cup chopped fresh Italian parsley
• pappardelle pasta or one recipe fresh pasta
• 3/4 cup fresh grated Grana Padano

Details

Servings 6

Preparation

Step 1

1. Bring a large pot of salted water to the boil. Heat the chicken stock to a low simmer in a small saucepan.

2. Heat a large skillet over medium-high heat. Add 2 Tbsp of the olive oil. When the oil is hot, add half of the mushrooms and half of the garlic. Do not stir the mushrooms; let them brown on one side, about 2 minutes, the gently stir to brown the other sides, about 1 to 2 minutes more. Remove to a plate. Repeat with the remaining olive oil, mushrooms and garlic.

3. Return all of the mushrooms to the skillet, discarding the garlic, and seasn with the salt and pepper. Add the butter. When the butter melts, pour in the hot stock and bring to a simmer. Simmer until the porcini are tender, and the stock has reduced by about a third, about 5 minutes.

4. When the sauce is almost done, stir in the parsley. Cook the pasta. Add the pappardelle to the boiling water and cook until al dente. Carefully remove the pasta with a spider and tongs, and transfer directly the the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss, and serve immediately.