Pappardelle with Creamy Mushroom Sauce
/A bowl of wide, silky pappardelle wrapped in a creamy mushroom sauce is always a good idea. Baby Bellas, mascarpone, and red wine team up for a sauce that’s rich but not heavy — just simple, earthy, and ridiculously satisfying. It’s honestly one of my favorite new recipes.
INGREDIENTS HIGHLIGHTS
Baby Bella Mushrooms (8 ounces, rough chopped) — Earthy, meaty flavor that becomes the soul of the sauce.
Onion & Garlic (1/2 diced onion + 4 cloves minced garlic): The aromatic backbone of the sauce — sweet, savory, and the perfect base for all that meaty richness.
Beef Broth (½ cup) — Adds richness and rounds out the mushroom flavor.
Red Wine (½ cup) — Velvety, bold notes that give the sauce body and complexity.
Red Pepper Flakes (¼ teaspoon) — A gentle heat that keeps the creaminess lively.
Italian Seasoning (½ teaspoon) — Herbaceous balance that ties the flavors together.
Fresh Parsley (1 teaspoon, diced) — Bright, fresh lift against the richness.
Parmesan Cheese (¼ cup + extra for topping) — Nutty, salty creaminess that melts beautifully.
Mascarpone Cheese (1/2 cup) — Ultra‑creamy and lightly sweet, it melts into the sauce to create a silky richness that makes every ribbon of pappardelle feel extra luxurious.
Heavy Cream (1/4 cup) — Silky richness that makes the sauce luxuriously smooth.
Salt & Pepper (to taste) — Essential seasoning that sharpens and balances every layer of flavor.
START THE SAUCE
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 2–3 minutes. Add the baby Bella mushrooms to the pan. Sauté until they release their moisture and begin to brown, 5–7 minutes.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Stir in the beef broth, red pepper flakes, Italian seasoning, salt, and pepper. Cook for 7–10 minutes until it reduces and begins to thicken.
FINISH THE SAUCE
Reduce the heat to low and add the mascarpone cheese, heavy cream, and grated Parmesan. Stir gently until everything melts into a smooth, silky sauce. Add the fresh parsley and taste for seasoning, adjusting as needed.
PREPARE THE PASTA AND SERVE
Cook the pappardelle according to the package instructions (fresh cooks in 2–3 minutes; dry takes 7–8). Add the cooked pasta directly into the sauce with a splash of pasta water, then toss until every ribbon is coated and glossy. Plate immediately and finish with an extra sprinkle of Parmesan.
