Pappardelle, spicy sausage meat and mixed wild mushrooms from The Return of the Naked Chef (page 107) by Jamie Oliver

  • Parmesan cheese
  • wild mushrooms
  • onions
  • parsley
  • thyme
  • eggs
  • semolina flour
  • spicy hot sausages
  • pasta flour
  • dried red chiles
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lilham on December 04, 2015

    This is a nice and quick after work dinner, especially you have picky children to feed. (Like many other children, both mine will eat pasta and sausages). The quality of the sausage used make or break this dish. I used a sweet chilli sausage. (If I'm not feeding my children, I'd prefer using a hot smoked paprika sausage). Unlike Astrid, I didn't have problem with oiliness. In fact, I needed to add more oil to the pan after adding the mushrooms. I used dried fusilli, dried thyme and skipped the chilli. I also used standard white button mushrooms. As for the butter, I just added a knob to taste.

  • Astrid5555 on January 28, 2014

    Overall ok, but won't repeat. Very salty and very fatty, probably due to the sausages I used. Had to drain the oil from the pan at some point and did not add 3 tbsps of butter. Used dried pasta instead of fresh one to make it weeknight dinner friendly.

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