• 400gr of Italian sausage meat
  • 400gr of Pappardelle pasta (dry)
  • 200 g Auricchio Provolone Piccante
  • celery, carrot and onion
  • 20gr dried porcini mushrooms
  • 100gr of fresh chestnut mushrooms
  • a glass of stock
  • 1/2 glass of dry white wine
  • 1 tablespoon tomato puree paste
  • ExtraVirginOlive Oil
  • salt and pepper


  • STEP 1
    Gently stew the finely chopped celery, carrot and onion in a saucepan with oil, add the Italia sausage meat (just take the skin off the sausages) and brown well.
  • STEP 2
    Pour in the dry white wine and once is complitely evaporated add the porcini mushrooms previously soaked in lukewarm water and chopped and the sliced chestnut mushrooms.
  • STEP 3
    Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
  • STEP 4
    Meanwhile, bring to a boil in a large pot of water to which you have added salt and cook the pasta al dente, drain and stir it with sauce, blending with þ of your grated Auricchio Provolone cheese.
  • STEP 5
    Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.

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