Pappardelle Paglia e Fieno with Tomato & Porcini Mushroom Sauce

Pappardelle Paglia e Fieno with Tomato & Porcini Mushroom Sauce

Artisan egg pasta, wide pappardelle, cooked to perfection al dente, with our hearty Tomato & Porcini Mushroom Sauce. The longest and hardest part of this dish is waiting for the water to boil.

Our Tomato & Porcini Mushroom Sauce is organic, non-GMO, gluten-free, and apt for both vegetarians and vegans.



  • Pappardelle Paglia e Fieno (3.50z. dry pasta per person)
  • 1 quart of water + 2 tsp. of salt, per 3.5oz. of pasta.
  • Extra virgin olive oil



  • Grated parmesan cheese
  • Fresh basil and black olives as decoration


  1. Cook the pasta according to its instructions in boiling salted water.
  2. Heat the pasta sauce in a sauce pan, while the water comes to a boil and the pasta cooks.
  3. Strain the pasta (do not rinse with water) and toss with extra virgin olive oil until just coated.
  4. Spoon the hot tomato sauce on top of the still warm pasta, and serve immediately.
  5. Add salt and pepper to taste.
  6. Accompany with fresh grated parmesan.
  7. Decorate with fresh basil leaves and black olives (optional).


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