Pappardelle con salsiccia e porcini
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Pinot Nero Alto Adige DOC from Abbazia di Novacella featured in the 6-bottle mixed and 4-bottle red case for November 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Pappardelle con salsiccia e porcini
Pappardelle with Sausage and Porcini
Serves 2
Ingredients
- 250 g fresh pappardelle
- 200 g fresh Italian sausage, casings removed
-
200 g fresh porcini, sliced
(or any seasonal mushrooms + soaked dried porcini; frozen porcini work too) - 1 garlic clove, finely chopped
- ¼ cup dry white wine
- Extra virgin olive oil
- Parsley, chopped
- Parmigiano Reggiano, grated
- Salt & black pepper
Method
Bring a large pot of salted water to a boil.
Heat a little olive oil in a wide pan over medium-high. Add garlic and cook 30 seconds.
Add porcini and cook until softened and lightly browned. Add sausage and cook, breaking it up, until browned. Pour in wine and cook until mostly reduced.
Cook pappardelle until al dente. Reserve some pasta water, then drain.
Add pasta to the pan and toss, adding splashes of pasta water until the sauce coats and clings. Season with salt and pepper, then stir in parsley.
Serve with grated Parmigiano and a glass of Abbazia di Novacella's Pinot Nero.
Buon appetito!
