Pappardelle with Balsamic Mushrooms & Buratta

Ingredients:

• 250 grams, il Fustino Pappardelle Bundles
• 11 ounces, mushrooms - cleaned and sliced
• 2 tbsp, il Fustino Early Harvest Extra Virgin Olive Oil + more for serving
• 1 tsp, salt
• 1 tsp, dried thyme
• 1 tbsp, fresh sage - roughly chopped
• 1 tsp, smoked paprika
• 1 tsp, red chili flakes
• 3 tbsp, il Fustino California Balsamic Vinegar
• 2 tbsp, butter
• 1 small, shallot - diced
• 3 cloves, garlic - minced
• 1, 4 ounce burrata
• toasted pine nuts - for garnish

Directions:

Bring a large pot of generously salted water to a boil. Cook pasta to al dente per pasta directions and drain (be sure to reserve 1 cup of the pasta cooking liquid before draining).

While water is coming to a boil, heat a large skillet over medium-high heat. Fry the sliced mushrooms for 6-8 minutes or until the mushrooms start to release their liquid, after that add the EVOO. Then season with salt, thyme, fresh sage, paprika and red chili flakes.

Continue to cook the mushrooms until they start to brown. Now add the balsamic and butter, stir to incorporate. Add the minced garlic and diced shallot and saute for 3-5 minutes. Toss the drained pappardelle into the mushrooms, add a bit of the pasta cooking water to incorporate, if necessary.

Separate into two bowls, top each with half of a torn burrata, toasted pine nuts and a drizzle of EVOO. Enjoy!