Paglia e fieno pasta with sausage and mushrooms – the creamy paglia e fieno recipe everyone loves.
If you’re looking for a tasty first course with mushrooms, you’re in the right place! Today I offer a recipe that smells like home, tradition and simplicity: paglia e fieno with sausage and mushrooms. A winning pairing that wins you over at the first bite, perfect for a flavorful dinner, a picnic or for a Sunday family lunch. I served it as a Easter first course and it was a real success!
The creamy sausage and mushroom pasta is a classic that never disappoints, but with paglia e fieno it gains an extra touch: the combination of the two colors gives the dish a rustic and inviting look. I’ll explain how to cook paglia e fieno in the simplest way possible, achieving a creamy and enveloping result also thanks to the addition of bechamel or cheeses, depending on your taste.
This is an easy paglia e fieno recipe, ready in a few steps but able to bring a super flavorful dish to the table.
Let’s prepare it together!
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Easter Monday
Ingredients for Paglia e Fieno with Sausage and Mushrooms
- 18 oz paglia e fieno egg pasta
- 2 cups bechamel (link to my recipe)
- 3 sausages
- 9 oz frozen mushrooms (or dried)
- 1 1/4 cups peas (optional)
- 7 oz provola cheese (or fior di latte (mozzarella))
- to taste Parmesan
- to taste bread crumbs
- to taste salt
- to taste extra virgin olive oil
Tools for Paglia e Fieno with Sausage and Mushrooms
- 1 Frying pan frying pan
- 1 Pot pot
- 1 Saucepan saucepan
- 1 Baking dish baking dish
Steps for Paglia e Fieno with Sausage and Mushrooms
First of all, prepare our bechamel. If you prefer, you can make it a little thinner.
Cook the pasta in plenty of salted water for half the time indicated on the package. Drain and set aside. In a frying pan, brown the sausages after removing the casings and breaking them up with a drizzle of oil. Add the frozen mushrooms and cook over medium heat for about 10 minutes. If needed, chop everything with scissors. Season with salt. Separately, boil the peas. Alternatively, you can use pre-cooked canned peas; in that case add them directly to the pan with the sausage and mushroom ragù.
In a large bowl, combine the pasta with the sausage, mushrooms and peas. Pour in the bechamel and add the provola cut into cubes. Mix well with a wooden spoon.
Pour everything into a lightly oiled baking dish. Sprinkle with Parmesan and bread crumbs to create a crispy topping.
Bake at 392°F for about 15 minutes, until the surface is golden.
Frequently Asked Questions
Can I prepare paglia e fieno with sausage and mushrooms in advance?
Yes! You can prepare everything in advance, assemble the pasta in the baking dish and store it in the refrigerator for up to 24 hours covered with plastic wrap or foil. When ready to serve, simply bake it, perhaps adding a splash of milk or bechamel to keep it creamy.
How can I store leftovers?
If you have leftover cooked pasta, let it cool completely and store it in an airtight container in the refrigerator for 2-3 days. You can reheat it in the oven or microwave, adding a tablespoon of milk to restore the right creaminess.
If desired, you can also freeze it for up to 2 months: just thaw it in the fridge and then reheat it in the oven.Can I substitute the provola or the bechamel?
Absolutely yes! If you don’t have provola, you can use fior di latte (mozzarella) or smoked scamorza. Instead of bechamel, you can use cooking cream, or a light ricotta-based cream for a milder version.
