Lick the Plate Good! Pappardelle Sottobosco

Papperdelle Sottobosco

This is by far the best pasta dish I have ever had. Originally I found this dish at Luigi’s, an Italian restaurant around the corner from where I work. Before we had Isabella, Nico would come to have lunch with me once a week and we would try different places. Some of them I had already been too, others we were both trying for the first time. Since my husband is Italian he insisted we try Luigi’s. Mainly he wanted to see if it was Italian owned and operated, but we were also interested in how authentic the food was. I had never been to it before so I was glad to try someplace new. I dont remember what he had, but it was good. Mine however, mine was heavenly. You ever had a dish taste so good you just want to lick the plate? This is Papperdelle Sottobosco. It is papperdelle pasta – a thin fat noodle similar to fettucini, a white wine, garlic cream sauce, thinly sliced ham and mushroom (and I love mushrooms). It was so good Nico was jealous of my plate.

However, eating at Luigi’s had one draw back. And it was $12.95. For a lunch time meal that is a little much (but so worth it). But so in love with this meal, I decided I would learn to make it myself. It wasnt hard. I found a video recipe for a basic cream sauce and set about recreating it. I have to say it turned out better than the original. So that you may have this plate licking goodness, I am sharing it with you 🙂


2 Shallots, diced
1 tbsp olive oil
1/2 cup dry White Wine
1 cup Heavy Cream
1 cup Parmesan Cheese
1/2 lb Tavern Ham chopped
1 pint Mushrooms*
Pappardelle Pasta*

Begin by sauteing the diced shallots in the olive oil. Once they start to get translucent add the white wine and allow it to reduce down by half. While that is happening boil water, seasoned with plenty of salt for the pappardelle pasta. Add the heavy cream to the shallots and wine, followed by the Parmesan cheese. Let everything get fully mixed together and stir in the mushrooms and ham. Let everything simmer together until the mushrooms get soft. Combine with the Pappardelle pasta and enjoy!

*You can use more mushrooms, I normally do a pint and a half, but then I really love mushroms. If you can’t find pappardelle pasta and want to get creative it is actually one of the simpliest pastas to make. Its just getting it thin enough. You can find a recipe here(this is the recipe we used when we couldnt find it at first). If you just want store bought, if you can find the hand-made pastas – many stores carry them I would recommend that for the texture. This dish is really smooth and creamy and a stiff pasta will ruin the experience. Regular fettuccine would be okay, it is just a little thick. Egg noodles would probably work best or fat wide rice noodles :).