If you want a very tasty and delicious dish, creamy tagliatelle with mushrooms and sausage is the perfect first course to enhance the good seasonal aromas.
Sausage and Mushroom Tagliatelle is a rich and tasty first course, perfect to serve both at lunch and dinner. The following preparation is simple and accessible, with all the steps of the procedure described in detail.
To ensure an excellent outcome of the dish, you can follow our advice, such as starting with a light sauté. If you like, you can use a finely chopped garlic clove or a peeled and thinly sliced white onion.
The use of garlic or onion will add a significant flavor note to the sauce, making the dish even more delicious.
Additionally, although champignon mushrooms are suggested in this recipe (as indicated in the ingredients), the sauce pairs perfectly with other varieties. Feel free to experiment with pioppini mushrooms, which pair beautifully with the flavor of the sausage, or with porcini mushrooms for a more intense and refined taste.
Tagliatelle (or pappardelle) are the ideal pasta shape for this sauce, thanks to their ability to capture the sauce well. In general, a rougher and more porous dough ensures better adhesion of the sauce, ensuring that every bite is full of flavor.
When tossing the pasta with the sauce, you can add a sprig of parsley whole or chopped parsley to give a pleasant note of freshness to the dish.
If, instead, you prefer a stronger flavor, sprinkle the tagliatelle with freshly ground black pepper or whole peppercorns. Finally, sprinkle with grated pecorino or parmesan shavings, depending on your taste. By doing so, you will have prepared an excellent first course, ready to be enjoyed.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 704.05 (Kcal)
- Carbohydrates 62.69 (g) of which sugars 4.78 (g)
- Proteins 29.32 (g)
- Fat 38.37 (g) of which saturated 3.50 (g)of which unsaturated 1.43 (g)
- Fibers 3.71 (g)
- Sodium 1,708.08 (mg)
Indicative values for a portion of 200 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
Creamy Tagliatelle with Mushrooms and Sausage
- 10.5 oz sausage
- 17.6 oz champignon mushrooms (Or mixed mushrooms (porcini, pleurotus, etc.))
- 11.3 oz egg pasta, dry (Tagliatelle or Pappardelle)
- 1 onion (white)
- dry white wine (half a glass)
- extra virgin olive oil (as needed)
- water (1 glass (for cooking the sauce))
- tomato puree ((or pulp): 3 tablespoons (optional))
- to taste parsley (chopped)
- to taste salt
- chili pepper (optional, for sautéing)
- 3.4 fl oz cooking cream (optional, for tossing)
- parmesan cheese (4 tablespoons for tossing)
Tools
- Pot
- Pan
- Colander
Steps
Creamy Tagliatelle with Mushrooms and Sausage
In a wide-bottomed pan, pour a drizzle of olive oil and add the chopped onion. If desired, also add a bit of chili pepper.
Sauté over low heat.
As soon as the onion begins to wilt, add the crumbled sausage without the casing. Brown the sausage with the onion for a couple of minutes, then deglaze with the white wine and let the alcohol completely evaporate.
If you choose to use tomato pulp or puree, add it at this time. Add a glass of hot water, cover with a lid and let it cook for about 15 minutes.
Meanwhile, clean the mushrooms, dry them, and slice them.
When the sausage is cooked, add the mushrooms and chopped parsley. Continue cooking for a few minutes because mushrooms cook quickly.
Once cooked, taste and adjust with salt. If you want a touch of creaminess, add the cream (about 3.4 fl oz) now.
Cook the pasta in abundant salted water, drain it al dente and transfer it to the pan with the mushroom and sausage sauce.
Toss it over high heat.
Remove from heat, incorporate 4 tablespoons of grated cheese and mix well.
Your Sausage and Mushroom Pasta is ready to be served!
Enjoy your meal….
Tips and Variations
Although champignons are excellent for their availability and delicate taste, try using porcini mushrooms (even frozen) for a more intense and woody flavor, or chanterelles (girolles) that offer a touch of acidity.
To quickly clean mushrooms without soaking them, wipe them with a damp cloth or brush; avoid running water, especially if they are spongy, to not compromise their texture during cooking.
Choose fresh pork sausage with a good fat percentage, but not excessive. For a more delicate taste, try chicken or turkey sausage.
If you don’t want to use cream, to make the sauce creamy you can add a tablespoon of spreadable cheese at the last minute or toss the pasta with a ladle of very hot, starchy cooking water.
In addition to tagliatelle and pappardelle, which hold the sauce well, you can use short pasta shapes like mezze maniche, rigatoni, or maccheroni for an equally delicious dish.
The sausage and mushroom sauce keeps in the refrigerator in an airtight container for 2-3 days. It can also be frozen and defrosted as needed.
It’s perfect to prepare in advance!
If you liked this recipe, click on many stars thank you so much.
I’m waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
