Pappardelle With sausage and mushrooms

Ingredient:
   14 oz (400g) storebought or homemade Pappardelle
   2 tablespoon extra-virgin olive oil
   1 tablespoon butter
   1 medium onion, finely chopped
   12 oz (350g) Italian pork sausage, skinned , cut into bite-size pieces
   1 oz (30g) dried porcini mushrooms, soaked in warm water for 10 minutes, drained , and chopped
   ¼ cup (60ml) dry white wine
   1 (14-oz/400-g) can tomatoes, with juice
   2 sage leaves, finely chopped
   Salt and freshly ground black pepper
   ¼ cup (30g) freshly grated parmesan

Procedure:
   Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes, Add the sausage and sauté until browned all over, about 5 minutes. Add the mushrooms. Pour in the wine and let it evaporate. Add the tomatoes and simmer over low heat until the sauce is thick, about 20 minutes. Add the sage and season with salt and pepper. Cook the pasta in a large salted boiling water until al dente. Drain well and add to the pan with the sauce.  Saute for 1 minute over high heat. Sprinkle with parmesan and serve hot.

Pappardelle With pumpkin and saffron

Ingredient:
    14 oz (400g) storebought or homemade Pappardelle
    3 small leeks, sliced
    1/3 cup (90ml) extra-virgin olive oil
    ½ cup (125ml) heavy (double) cream
    ¼ cup (30g) freshly grated parmesan
    ¼ cup (60ml) vegetable stock
    Pinch of curry powder
    Salt and freshly ground black pepper
    8 oz (250g) fresh pumpkin, peeled, seeded, and cut into a small cubes
    ½ tablespoon finely chopped thyme
    ½ tablespoon finely chopped  marjoram
    Scant ¼ cup (30g) pine nuts
    2 tablespoon butter
    1 shallot, finely sliced
    Pinch of saffron stands
  
Procedure:
    Preheat the  oven to 375F (190C/gas5). Blanch the leeks in salted boiling water until tender, about 5 minutes. Drain well and transfer to a blender. Add half the oil , the cream, parmesan, stock, curry powder , salt, and pepper and chop until smooth. Arrange the pumpkin on an oiled baking sheet. Drizzle with the remaining oil and season with salt and pepper. Sprinkle with thyme, marjoram, and pine nuts. Bake until tender, about 15 minutes. Melt the butter in a large frying pan over the medium heat. Add the shallot and sauté until tender, 3-4 minutes . Add the pumpkin and leek puree. Mix well. Cook the pasta in a large pot of salted boiling water with the saffron until al dente, Drain well and add to the pan. Toss over high heat for 1 minute. Serve hot.

Pappardelle With duck sauce

Ingredient:

14 oz (400g) storebought or homemade Pappardelle
1 red onion, finely chopped
1 bay leaf
4 leaves sage, finely chopped
½ carrot, finely chopped
1 tablespoon finely chopped parsley
2 celery leaves, finely chopped (Optional)
3 oz (90g) ham, chopped
5 tablespoons extra-virgin olive oil
1 duck (about 3 lb/1.5kg), cleaned and cut in 4 pieces
2/3 cup (150 ml) red wine
1 (14-oz/400-g) can tomatoes, With juice
Salt and freshly ground black pepper
¾ cup (180ml) beef stock (homemade or bouillon cube)
½ cup (60g) freshly grated parmesan.


Procedure:

Heat in the oil in a large saucepan over low heat. Saute the onion, bay leaf, sage, carrot, parsley, celery leaves (if using ), and ham for 15 minutes .Add the duck and sauté over high heat until well browned, about 10 minutes. Pour in the wine and simmer for 15 minutes more. Stir in the tomatoes and season with salt and pepper .Pour in the stock, cover, and simmer for 1 hour. Wine the duck and cut the meat into small chunks. Return the meat to the sauce and simmer for 15 minutes .

Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain and add to the sauce. Sprinkle with Parmesan, toss well and serve hot.