Ok, I made this on a Sunday, BUT. It’s actually perfect for a quick, comforting weeknight meal. Emphasis on the comfort.
The past few months have been challenging, to say the least. I’ve managed to stay fairly positive and productive, but, spoiler alert: being unemployed is a huge bummer. When you add the stress/drama of the holidays and an identity theft shitstorm to the mix, let’s just say some creamy, indulgent pasta is more than necessary.
Pappardelle with Wild Mushroom Cream Sauce
8 oz pappardelle pasta
3 tbsp olive oil
1/2 onion, chopped
3 cloves garlic, minced
4 oz crimini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
2 oz oyster mushrooms, sliced
salt & pepper to taste.
1 cup red wine
1/2 cup heavy cream
2 sprigs thyme
1 cup grated parmesan cheese
First, prepare your pasta according to instructions — make sure it’s al dente. Drain into a colander and toss with 1 tbsp olive oil. Set aside for now.
Heat up 2 tbsp olive oil over medium-high in a large skillet and sauté onions for about 5 minutes. Add garlic and mushrooms and continue to cook for 5 minutes. Season with salt and pepper. Add red wine to the pan, scraping the brown bits from the bottom to deglaze the pan. Let the red wine reduce to 1/3.
Lower heat to medium-low and stir in cream and thyme. Cook for a few minutes, until the sauce starts to thicken up. Stir in pasta until fully coated, then add 1/2 cup parmesan cheese. Taste and re-season.
Serve with the remaining parmesan, crispy garlic bread, and a generous glass of wine.
I thought this sauce was going to look too purple with red wine, but by the time it was finished (and combined with lots and lots of cheese), it turned out just fine.
*Adapted from a recipe by Spoon Fork Bacon.