Pork & Porcini Pappardelle
Experience the rich flavors of Pork & Porcini Pappardelle from San Remo. Quick, easy, and perfect for weeknight dinners. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Kettle
- Mixing bowl
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Grater
- Serving platter
Ingredients
- 225g San Remo Traditional Egg Pappardelle No 76
- 1⁄2 cup dried porcini mushrooms, rehydrated
- Extra virgin olive oil
- 2 onions, finely diced
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely diced
- 400g Italian pork sausages, skin removed and broken up
- 1 tbsp fennel seeds
- Sea salt flakes
- Black pepper
- 1⁄2 cup white wine
- Parmesan cheese, to serve (changed from Parmeggiano)
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