Pappardelle with Italian Sausages and Porcini Mushrooms Ragu and spicy provolone

This is a quick and easy recipe to prepare...but full of flavour!
  • - Salt and pepper
  • - Extra Virgin Olive Oil
  • - 1 tbsp tomato puree
  • - Glass of dry white wine
  • - 1 Glass of broth
  • - 100g Fresh chestnut mushrooms
  • - 20g Dried porcini mushrooms
  • - Celery, Carrot and Onion
  • - 200g Auricchio Provolone Piccante
  • - 400g Dry Pappardelle pasta
  • - 400g Italian sausage meat

How to prepare:

Preparation method:

- Gently stew the finely chopped celery, carrot and onion in a saucepan with oil, add the Italian sausage and brown well.

- Pour in the wine, once it evaporated add the chopped porcini mushrooms (previously soaked in lukewarm water), and the sliced chestnut mushrooms.

- Add 1 cup of hot broth and the tomato paste, simmer gently for 15 minutes. Season with salt and pepper if needed.

- Meanwhile, bring to boil in a large pot of salted water and cook the pasta al dente, drain it and stir it with the sauce, add of your grated Auricchio Provolone cheese and stir everything.

- Serve your Pappardelle when still hot and sprinkle it with the remaining Provolone.

You can find the original recipe on "A pinch of Italy" blog:

and the english translation on facebook: