Pappardelle with dried porcini and thyme, tomato and mascarpone sauce from The Naked Chef (page 55) by Jamie Oliver

  • basil
  • Parmesan cheese
  • mascarpone cheese
  • dried mushrooms
  • dried oregano
  • thyme
  • canned tomatoes
  • pappardelle pasta
  • dried chiles

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

  • wester on September 07, 2015

    This had a very good flavor, but weirdly there was something very unsubstantial about it.

  • Hellyloves2cook on May 26, 2012

    Great recipe and easy to follow. Liquor has several meanings and Jamie uses it in the right context. Liquid to which food has been added to or cooked in is indeed called liquor.

  • Trackypup on November 17, 2011

    Terribly written recipe. Talks about adding the mushroom liquor..hmmm I think you mean liquid.

  • Breadcrumbs on March 06, 2011

    p. 55 - A delicious pasta dish w comforting, earthy flavours. Super quick and easy to prepare provided you have some homemade tomato sauce on hand. Sauce comes together quickly. Garlic is added to heated oil then mushrooms are added along w the thyme. Once garlic gets some colour the reserved mushroom liquid is added and cooked down. Jamie says to allow the mushrooms should cook away until next to nothing. I assumed he meant the liquid since it was unlikely my large, un-chopped pieces of mushroom would be going anywhere! Tomato sauce is added and simmers until the pasta is ready. Mascarpone is stirred in prior to adding the pasta to the sauce. Top w parmesan. This is a hearty dish w bold flavours from the earthy porcini mushrooms. I liked it, K proclaimed it to be amazing, he said he’d give it a 9.5 out of 10. Photos in Chowhound:

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