This Pappardelle Del Contadino is filled with flavourful sausage, chicken, mushrooms, spinach, and pepperoncini in tomato cream sauce. It is an excellent dish for weeknights or guests! Check out the very easy recipe you can prepare in minutes.
Pappardelle del Contadino
Print RecipeIngredients
- 16 ounces of Pappardelle pasta
- Olive oil
- 5 Italian sausage links, sliced into 1-inch rounds
- 2 small boneless skinless chicken breasts, minced
- 1/2 cup of sweet onion, diced
- 8 ounces of sliced white button or crimini mushrooms
- 2 large cloves of garlic, roughly diced
- 2 plum or Roma tomatoes, diced
- 2 cups of fresh baby spinach leaves
- 1/4 cup of sliced black or Kalamata olives
- 1/4 cup of pepperoncini peppers, sliced
- 1 1/4 cups of good-quality marinara sauce
- 1 1/2 cups of heavy whipping cream
- 1/4 teaspoon of dried oregano
- Freshly grated parmesan cheese
- Salt and pepper
Instructions
- Salt and pepper the chicken and set aside. Add sausage slices, and a tablespoon of olive oil to a large sauté or braising pan. Cook over medium-high heat until browned, turn and brown the other side, then add the chicken. Continue to cook, turning chicken and sausage occasionally.
- When the chicken has cooked through for about 6 minutes, remove all meat from the pan and add the mushrooms and onions. Cook mushrooms and onions until mushrooms begin to caramelize. Add garlic and cook for one more minute, be careful not to burn the garlic.
- Add the diced tomatoes, pepperoncini peppers, oregano and marinara sauce. Cook over medium heat for 5 minutes or until the tomatoes soften.
- Add the whipping cream and the meat, stir well and let it simmer for about 5 minutes to allow the flavours to meld. Salt and pepper to taste.
- Add the olives and fresh spinach and simmer until spinach has wilted. Add the cooked Pappardelle pasta and toss well.
- Serve with freshly grated parmesan cheese.
