Paglia e fieno pasta with sausage and mushrooms – the creamy paglia e fieno recipe that everyone loves.
If you’re looking for a flavorful first course with mushrooms, you’re in the right place! Today I offer you a recipe that smells of home, tradition, and simplicity: the paglia e fieno with sausage and mushrooms. A winning combination that captivates at first taste, perfect for a tasty dinner, a picnic or for a family Sunday lunch. I presented it as an Easter first course and it was a real success!
The creamy sausage and mushroom pasta is a great classic that never disappoints, but with paglia e fieno pasta it gains an extra touch: the combination of the two colors gives the dish a rustic and inviting look. I will explain how to cook paglia e fieno in the simplest way possible, achieving a creamy and enveloping result also thanks to the addition of cream or cheeses, depending on your taste.
This is an easy paglia e fieno recipe, ready in a few steps but capable of bringing a super flavorful dish to the table.
Let’s prepare it together!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Easter Monday
Ingredients for Paglia e fieno with sausage and mushrooms
- 17.6 oz egg paglia e fieno
- 2 cups béchamel sauce (link to my recipe)
- 3 sausages
- 8.8 oz frozen mushrooms (or dried)
- 7 oz peas (optional)
- 7 oz provola cheese (or fior di latte)
- to taste Parmesan cheese
- to taste breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools for Paglia e fieno with sausage and mushrooms
- 1 Frying Pan frying pan
- 1 Pot pot
- 1 Saucepan saucepan
- 1 Baking Dish baking dish
Steps for Paglia e fieno with sausage and mushrooms
First of all, let’s prepare our béchamel sauce. If we want, we can also leave it a bit more liquid.
Cook the pasta in plenty of salted water for half the time indicated on the package. Drain and set aside. In a pan, brown the sausages without casing and crumbled with a drizzle of oil. Add the frozen mushrooms and cook over medium heat for about 10 minutes. If needed, chop everything with scissors. Season with salt. Separately, boil the peas. Alternatively, you can use those in pre-cooked cans. In this case, add them directly in the pan with the sausage and mushroom ragù.
In a large bowl, combine the pasta with the sausage, mushroom, and pea dressing. Pour the béchamel sauce and add provola cheese cubes. Mix well with a wooden spoon.
Pour everything into a slightly greased baking dish. Sprinkle with Parmesan and breadcrumbs to create a crunchy surface with a nice crust.
Bake at 392°F (200°C) for about 15 minutes, until the surface is golden.
Frequently Asked Questions
Can I prepare paglia e fieno with sausage and mushrooms in advance?
Yes! You can prepare everything in advance, assemble the pasta in the dish, and store it in the refrigerator for up to 24 hours covered with cling film or aluminum. When ready to serve, just bake it, maybe adding a splash of milk or béchamel to keep it creamy.
How can I store leftovers?
If you have leftover cooked pasta, let it cool completely and store it in an airtight container in the refrigerator for 2-3 days. You can reheat it in the oven or microwave by adding a tablespoon of milk to bring back the right creaminess.
If you want, you can also freeze it for up to 2 months: just defrost it in the fridge and then reheat it in the oven.Can I substitute the provola or béchamel?
Absolutely yes! If you don’t have provola, you can use fior di latte or smoked scamorza. As an alternative to béchamel, you can use cooking cream, or a light ricotta-based cream for a more delicate version.
