The TAGLIATELLE WITH SAUSAGE AND PORCINI MUSHROOMS are a rich, comforting first course that brings the intense flavors of autumn to the table. The tagliatelle, rough and substantial, cling to a savory sauce where the sausage releases its rustic flavor and the porcini mushrooms give their unmistakable aroma, creating a bold pairing.
The creaminess of the sauce, achieved by finishing with a drizzle of extra virgin olive oil or a sprinkling of Parmigiano Reggiano, makes every bite a perfect balance between the heartiness of the meat and the delicacy of the mushrooms. A dish that tells the story of traditional Italian cooking, perfect for Sunday lunches or a special dinner to share.
You won’t have much trouble preparing these tagliatelle, especially if you follow the step-by-step photo recipe provided below. It is essential to pay attention to the cooking times for both the fresh pasta and the mushrooms, which should be cooked but still retain their meaty texture.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 13 oz fresh egg tagliatelle
- 3 sausages
- 18 oz porcini mushrooms (frozen ones are also fine)
- 1 clove garlic
- Half glass white wine
- to taste extra virgin olive oil
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- 1 bunch parsley
TOOLS FOR THE TAGLIATELLE WITH SAUSAGE AND PORCINI MUSHROOMS
- 1 Pan
- 1 Pot
- 1 Cutting board
PREPARATION: TAGLIATELLE WITH SAUSAGE AND PORCINI MUSHROOMS
The preparation of TAGLIATELLE WITH SAUSAGE AND PORCINI MUSHROOMS is very easy and quick.
Clean the porcini mushrooms by scraping off any soil with a knife and wiping them with a damp paper towel. Slice them and set aside.
In a pan add a drizzle of oil and gently brown the garlic over low heat. Add the sausages removed from their casings and crumble them. Let them brown for 5 minutes, deglaze with the wine and let it evaporate completely.
At this point add the porcini mushrooms, season with salt and cook for 10 minutes over medium heat.
Remove the garlic, add the cream and the chopped parsley, adjust salt and pepper and let everything cook for a few minutes so the sauce reduces slightly. If it seems too thick you can loosen it with some milk.
Meanwhile bring plenty of salted water to a boil and cook the tagliatelle, leaving them al dente.
Drain them into the pan with the sauce, add one or two ladles of starchy pasta water and finish cooking.
Toss your tagliatelle with sausage and mushrooms, plate and enjoy them hot.
