The TAGLIATELLE WITH SAUSAGE AND PORCINI MUSHROOMS are a rich and comforting first course that brings the intense flavors of autumn to the table. The tagliatelle, rough and hearty, cling to a savory sauce where the sausage releases its rustic taste and the porcini mushrooms lend their unmistakable aroma, creating a pairing with a bold character.
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 substance of the meat and the delicacy of the mushrooms. A dish that tells the story of traditional Italian cuisine, perfect for Sunday lunches or a special dinner to share.
You won’t have to struggle much to prepare these tagliatelle, especially if you follow the step-by-step photo recipe provided below. It’s essential to pay attention to cooking times, both for the fresh pasta and for the mushrooms, which should be cooked but still retain their meaty texture.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 13 oz 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
YOU WILL NEED FOR 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 lightly 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 a little 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 the starchy pasta water and finish cooking.
Toss your tagliatelle with sausage and mushrooms, plate and enjoy them hot.
