A classic of Italian cuisine: creamy tagliatelle with mushrooms and sausage. A creamy dish with even more flavor thanks to the presence of the mushroom cream, but strictly without cream that would cover the flavors of the dish.
You might be interested in:
White Tagliatelle Pie
Tagliatelle Surf and Turf
Tagliatelle with Walnut and Tuna Cream
Tagliatelle with Mushrooms and Zucchini Pesto
Risotto-style Tagliatelle
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 661.75 (Kcal)
- Carbohydrates 65.28 (g) of which sugars 3.33 (g)
- Proteins 25.97 (g)
- Fat 34.20 (g) of which saturated 2.04 (g)of which unsaturated 0.01 (g)
- Fibers 5.78 (g)
- Sodium 1,268.92 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Tagliatelle with Mushrooms and Sausage
- 12 oz Egg Tagliatelle
- 1 lb Porcini Mushrooms
- 3 tbsps Extra Virgin Olive Oil
- 1 clove Garlic
- to taste Salt
- to taste Parsley
- 3 Sausages (fresh)
Tools
- 1 Wok
- 1 Pot
Preparation of Creamy Tagliatelle with Mushrooms and Sausage
To prepare the creamy tagliatelle with mushrooms and sausage, start by cleaning the mushrooms well: with a sharp knife remove the bottom, earthy part of the stem, then use a small brush to gently remove soil from both the caps and stems. Finally, gently rub them with a sheet of kitchen paper.
Cut the mushrooms into not too thin slices. In a large pan, heat the oil with the peeled garlic clove.
When the oil is hot, add the mushrooms and sauté over high heat for 7-8 minutes, turning them often until they are tender.
Add salt, sprinkle with chopped parsley. Take 4-5 tablespoons and set aside. In the pan, add crumbled and skinless sausages, cook a few more minutes, remove the garlic, then turn off the heat.
Cook the tagliatelle in plenty of salted water.
Meanwhile, put the mushrooms set aside in the blender cup along with a ladle or two of pasta cooking water and a drizzle of oil.
Blend until you get a smooth cream.Pour the mushroom cream into the pan and turn on the heat again.
Drain the pasta al dente, reserving some cooking water, and transfer it to the pan.Mix the creamy tagliatelle with mushrooms and sausage for a couple of minutes, adding a bit of cooking water if necessary, until the sauce is well combined with the pasta.
Adriana’s Tip
You can also use pappardelle for this dish!
