Pappardelle del Cacciatore

Preparation:

Preparation: Thoroughly clean the mushrooms and cut them into thin slices. Brown a clove of garlic in 3 tablespoons of oil, then remove it and add the mushrooms, cook them slowly for about twenty minutes and season with salt and pepper. At the end of cooking, add the cream, a spoonful of tomato sauce and mix everything well. Cook the pappardelle al dente; drain and put them in the bowl, covering them with the mushroom sauce. Gently mix, sprinkle with plenty of grated Parmesan and serve piping hot.