Posted: January 23 2011 in RecipesPastas

1 box Cipriani White Pappardelle
4 tbsp olive oil
1 lb fresh porcini mushrooms
4 cloves garlic, sliced
2 tbsp unsalted butter
3 tbsp flat leaf parsley
¼ cup chicken stock
½ cup grated Parmigiano-Reggiano cheese

Use a non-stick skillet and heat the olive oil.  Add the mushrooms and garlic for a couple of minutes until light brown.  Remove the garlic.  Add butter, parsley, and stock and simmer for 1 minute.  Boil the pasta in water (watch the time) until al dente and drain well.  Add the pappardelle to the porcini sauce and toss until mixed.  Add the cheese as desired.