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Pappardelle With Sausages

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CATEGORY CUISINE TAG YIELD
Grains Italian Worrall tho, Worrall2 1 Servings

INGREDIENTS

3 lb Italian sausages
1 oz Dried cepes, soaked
2 lb Mixed wild mushrooms – pied
de mutton chanterelle
4 Onions
10 Cloves garlic, finely
chopped
4 lb Tinned tomatoes, chopped and
peeled
1/4 pt Extra virgin olive oil
3 oz Cepes
1 T Tomato puree
1 t Soft thyme leaves
2 T Fresh oregano
Parsley to garnish
1 Plum tomato, seeded and

INSTRUCTIONS

Blanche the sausages in boiling water to get the skins off, prick the
skins with a knife as this will help get them off. In a saucepan, add
the olive oil, 2 cloves garlic, onion, thyme, a bay leaf and some
juice from the soaked cepes. Squeeze the juice out of the cepes and
cut them up roughly. Add to the pan and cook for 5 more minutes. Take
the sausages out of the water and plunge them into cold water to  cool.
Remove the skins and cut the sausages into 1 inch pieces. Add  the
sausages to the pan and cook with oregano for 40 minutes. To this  add
the tomato puree and 2 tins of chopped tomatoes. Season with salt  and
pepper.  Boil a large pan of salted water and add the pasta and cook it
for 3  minutes. Keep moving it around to prevent sticking. Drain the
pasta  when cooked into a bowl and pour some olive oil over it to stop
the  cooking process.  In a small saucepan add some olive oil, and the
chopped wild  mushrooms, salt and pepper. When cooked add the wild
mushrooms to the  main sauce and the chopped fresh tomato as well.
Serve the dish by spooning some of the pasta onto a serving plate and
ladling some sauce on top. Garnish with parsley.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3644
Calories From Fat: 2387
Total Fat: 269.3g
Cholesterol: 1087.2mg
Sodium: 9944.9mg
Potassium: 2079.6mg
Carbohydrates: 104.8g
Fiber: 23.8g
Sugar: 27.2g
Protein: 224.3g


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