This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.
I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.
Wild Mushroom & Sage Pappardelle Pasta
Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp
1 shallot, sliced
5-6 baby portobello mushrooms, stems removed, sliced
2 pieces of pancetta, chopped
pinch of salt
1 small bag of pappardelle pasta (I always make too much pasta lol)
fresh sage leaves
freshly grated parmigiano reggiano
Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.
Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.
Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!