We made this recipe last night when the guys were all out. It is EXCELLENT!
Prep Time: 20 min
Start to Finish: 20 min
Servings: 6 (this is subjective, it really depends on how much you eat, teenage boys will eat much more than what this suggests as a serving size)
8oz Uncooked Pappardelle Pasta (we used fettuccine noodles)
2 TBS Butter
1 medium Onion; thinly sliced and separated into rings
16oz of mushrooms (We used regular button mushrooms, however you can use whatever type you desire)
2 tsp chopped fresh Sage leaves (we used ~1/2 tsp dried sage leaves)
1 tsp chopped fresh Thyme leaves (we used ~1/4 tsp dried)
1 cup Whipping Cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground pepper
1. Cook and drain pasta as directed on package (we started the water boiling and then started step 2... placing the pasta in the water once it boiled.)
2. In 12" skillet melt butter over medium high heat.
Cook onions in butter 8-10 min, until soft and golden.
Add Mushrooms, chopped sage, and thyme; cook until mushrooms are tender, ~5 min.
Stir in whipping cream, cheese, salt, and pepper.
3. Pour Sauce over cooked pasta and toss.
(the timing of the food worked out pretty perfect. The sauce got done a little before the pasta which meant that it simmered for a couple minutes, making it all the better!)
ENJOY!
