Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Pappardelle, spicy sausage meat and mixed wild mushrooms
Not Too Tricky
serves 6
About the recipe
You don't have to use your own freshly-made pasta for this – you can get some really nice curly dried stuff, like the pasta seen here which I nicked from my mate Gennaro.
Recipe From
Ingredients
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
255g/9oz of the best spicy sausages you can find, meat removed from skin
olive oil
2 good handfuls of fresh thyme, leaves picked
1–2 small dried red chillies, crumbled, to taste
400g/14oz mixed wild mushrooms (girolles, chanterelles, ceps or blewits, oyster and shiitake), torn
fresh pappardelle: 1 x pasta recipe (page 98)
salt and freshly ground black pepper
3 good knobs of butter
1 handful of parsley, chopped
1 handful of grated Parmesan cheese
Method
Find the recipe!
For the full recipe, head to page 107 of The Return of the Naked Chef.
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