Wild Mushroom and Sausage Pappardelle | TasteToronto

Ingredients

• 1 pound Italian sausage, removed from casing
• 1 pound dry pappardelle pasta
• 1 pound mushroom medley, sliced (such as cremini, portobello, oyster, shiitake etc.)
• 2 shallots, finely diced
• 1 cup dry white wine
• 1 cup grated Grana Padano, plus additional for topping
• 1 cup frozen peas, thawed
• 1 cup low-sodium chicken stock
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon tomato paste
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• Pepperoncini (optional garnish)