Pappardelle with Mascarpone, Lamb Sausage, and Mushroom

It’s hard to believe that just a few weeks ago, I was celebrating my first wedding anniversary. In true foodie fashion, Matt and I celebrated all weekend by eating as much wonderful food as we could. On our official anniversary, Matt and I teamed up to make Julia Child’s duck al’orange, but I was on my own for our anniversary eve. I had mascarpone on hand and Matt picked up some fresh lamb sausage from our favorite local butcher. I had some fun making this creation, which scored a second proposal from my husband. Make it at your own risk.

Pappardelle with Lamb Sausage & Mushroom in a Mascarpone Sauce

Ingredients:

• 2/3 pound Lamb sausage, casings removed (other types of sausage will work as well, but the dish may be fattier)

• 1 pound Fresh pappardelle

• 10 oz Mascarpone

• 4 oz Cremini mushrooms, sliced

• A few generous cracks of pepper

• Salt to taste

• 1 tsp lemon zest

• Pinch of red pepper flakes (optional)

Directions:

1. Half fill a pasta pot with salted water and bring to boil.

2. In a large, high-walled skillet, brown sausage over medium-high heat.

3. Once just brown, add mushrooms and cook in pan with sausage and fat. Add pasta to boiling water.

4. Reduce heat to medium-low and add mascarpone to pan, stirring until creamy and incorporated.

5. Once al dente (about 2-3 minutes for fresh, undried pasta), remove pasta from undrained pot and add to sauce. Spoon one ladle of pasta water into the sauce and stir.

6. Add lemon zest and salt and pepper to taste, then stir. Include red pepper flakes if desired.

7. Serve immediately. Garnish with freshly cracked pepper.

Serves 4.