Pappardelle with Sizzled Italian Sausage and Mushrooms

 This spin off a classic Italian dish combines Johnsonville Italian Sausage and red pepper flakes—a must try for spicy food lovers. The egg roll noodles make it a breeze to prepare, and with a sprinkle of Parmesan, it’s another quick Italian favorite. 

Prep Time
Cook Time

What You Need

  • 1 pkg. Johnsonville┬« Seasoned Pork, Sweet or Hot Italian Sausage
  • 3 Tbsp. olive oil
  • 1 lb. (454 g) small or medium white or Cremini mushrooms
  • 1 clove garlic; finely chopped
  • 1 tsp. dried red pepper flakes; to taste
  • salt and freshly ground black pepper, to taste
  • 1/2 lemon juiced
  • 1 pkg. (16 ounces/454 g) 6-in. square egg roll pasta
  • 1 small handful grated Parmesan cheese
  • 1 handful fresh flat-leaf parsley, roughly chopped
  • 2 Tbsp. unsalted butter, room temperature
  • freshly grated Parmigiano-Reggiano, to taste


  1. Put the oil in a large skillet and heat over medium-high heat. Add sausage and cook, breaking up clumps, until no more pink shows. Transfer with a slotted spoon. Drain all but 2 Tbsp. fat from skillet and return to heat.

  2. Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Cut mushrooms into quarters and add to the remaining hot oil in the skillet. Let them fry fast, tossing once only after the edges are browned.

  3. Add the garlic and pepper flakes with a pinch of salt. Return sausage to skillet and continue to fry fast, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss, taste and adjust seasoning to taste.

  4. Meanwhile, cut egg roll pasta squares into 1-1/2-inch wide strips (4 strips each square) and cook in boiling salted water 3 to 4 min., just until al dente.

  5. Drain and add to the sausage and mushrooms with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavour.

  6. Serve, scraping out all of the last bits of mushroom from the skillet, and sprinkle with freshly grated Parmesan cheese.