Tagliatelle with sausage and mushrooms a delicious and tasty first course perfect for any occasion, even the most special ones. To prepare the tagliatelle with mushrooms and sausage, you can use champignon mushrooms as I did, which are available all year round since they’re grown in greenhouses, or if it’s the season, you can use porcini, honey mushrooms, or even mixed mushrooms. The tagliatelle with mushrooms and sausage will be even better if you prepare the homemade egg tagliatelle, or alternatively, you can use store-bought egg tagliatelle, whether dry or fresh. Now let’s see how to make tagliatelle with sausage and mushrooms, and if you try it, let me know. Barbara
Here are other delicious first courses with mushrooms that you absolutely must try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare tagliatelle with sausage and mushrooms
- 2 1/2 cups tagliatelle
- 1 lb champignon mushrooms
- 1 clove garlic
- to taste salt
- to taste white wine
- 1 sausage
- to taste parsley
Tools
- Food Chopper
How to prepare tagliatelle with sausage and mushrooms
Let’s start preparing the tagliatelle with sausage and mushrooms. First, prepare the mushrooms, clean them, and quickly rinse under running water without soaking. Pour some olive oil into a large pan,
insert a garlic clove pierced with a toothpick, making it easier to remove later.
Slice the mushrooms or cut them into pieces as you prefer,
add them to the pan,
add salt
and chopped parsley, cook for 15 minutes, stirring occasionally.
Cut the sausage
and remove the skin,
crumble it coarsely with your hands,
place it in a pan and brown it well, when
when it is well browned, deglaze with white wine and let the alcohol evaporate completely.
When the sausage is well cooked, add the mushrooms in the pan and let them absorb the flavors for a few minutes over low heat.
Pour water into a pot, bring to a boil, add salt, and drop in the tagliatelle, cooking for 2 minutes; they will be very al dente, but the cooking will continue in the pan.
Add the tagliatelle to the pan with mushrooms and sausage,
gradually add the pasta cooking water, stirring constantly to blend well and finish cooking.
When the tagliatelle are ready, add chopped parsley
and serve the tagliatelle with sausage and mushrooms hot.
How to store tagliatelle with sausage and mushrooms
For the best taste, I recommend consuming them as soon as they’re ready. If you have leftovers, store them in the refrigerator and reheat them in a pan with a splash of water to soften them.
